Instructions: In a soup pot, warm the olive oil over low heat until hot. Stir in the chile & spices & heat for 30 seconds. Add the potatoes & peas & slowly cook for 5 minutes, stirring often, but do not brown. Reduce heat if necessary. Add stock & raise heat. Bring to a boil, cover, reduce heat & cook until the vegetables are very tender, about 25 minutes. Remove from stove & cool for 10 minutes.

In batches, place soup through a blender & blend until smooth.

Return to a clean pot & gently reheat. Season with salt & pepper & serve garnished with fresh mint leaves.

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