Indian spicy tomato couscous cream soup

Indian spicy tomato couscous cream soup

Ingredients:
Couscous of 180 g
Salt to taste
Olive oil of 15 ml
Paprika of 1 piece.
Onions of 1 g Garlic 3 goal.
Ginger of fresh 1 piece.
Tinned tomatoes of 400 g
Tomato paste of 30 g
Vegetable broth of 850 ml
Bay leaf to taste
To mountains masala of 10 g
Granulated sugar to taste
The black pepper ground to taste
Peas of dried whole 450 g
Lemon juice of 15 ml
Coconut milk of 50 ml
Parsley to taste
Cilantro (coriander) to taste

On 2/3 we fill average kastryulka with water, we bring to the boil. We fill up couscous, we salt to taste and we cook to ale tent (that is it has to be ready, but has not boiled soft), it is minutes 7 - 9. After we will filter and it is put aside aside.
We warm oil in average pan. on average fire we fry pepper and onions literally minutes 7, constantly we stir slowly. then we add garlic and ginger, we fry a minutes more 2. Now we add tinned tomatoes, tomato paste, broth and bay leaf, to mountains masala, sugar, salt and pepper to taste. We bring to the boil, we cover and we weary minutes 10. We remove from fire and we cool, after we take out lavrushka and chili pepper.
We send 2/3 soups to the blender and we do mashed potatoes. Further again we pour in mashed potatoes in pan with soup together with peas and lemon juice. We bring to the boil, we remove from fire and, stirring slowly, we pour in coconut milk or cream. To taste we salt, we pepper, we dulcify, and it is possible to add still lemon juice)
We decorate with parsley or cilantro. True taste of India)

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