Golden Samosa Soup With Mint Chutney
[Vegan, Gluten-Free]

To Make the Soup:

1. Add the onions to a large with oil and sauté on medium-low heat for 5 minutes, or until they become translucent. Next, add the garlic, ginger, and serrano, and continue cooking for 5-7 more minutes, until the garlic starts to brown.
2. Add the white wine and cook, until wine is reduced and syrupy.
3. Add the water, potatoes, and carrots to the onions. Bring to a boil, then reduce heat to medium-high heat. Measure coriander seeds, cumin seeds, and mustard seeds and pulse in a coffee grinder until it becomes a powder and then stir into the soup. Cook for 30-40 minutes, or until potatoes are opaque and soft.
4. When the potatoes and carrots are soft, scoop out about 2-3 cups to purée, then add it back to the soup. Add the peas and cook until peas are hot, about 5 minutes.

 To Make the Chutney:

1. While the soup is cooking, add all the chutney ingredients to a food processor or blender, and blend until desired texture.
2. You can either add the chutney on top of individual bowls, or stir some into the whole batch to your desired taste.