Instructions: In a medium saucepan, heat the oil over medium-high heat. Saute the onion, celery, garlic, and ginger until the onion is translucent, about 5 minutes.

Add the broth. Bring the soup to a simmer and cook, uncovered, 10 minutes, until the celery is almost soft. Add the frozen peas and cook until they are heated through, about 5 minutes. Mix in the soymilk and coriander.

In a food processor, puree the soup, in 2 batches if necessary. Season to taste with salt and pepper and serve.

Yield: 4 servings

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