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Low Calorie Thai Pea Soup

2 cups vegetable stock
2 cloves garlic, finely minced
3/4 tsp. curry paste
1 Tbs. plus 1 tsp. fresh mint, chopped or 1-1/4 tsp. dried
13 ounces frozen peas, thawed
3/4 tsp. canola oil
1/4 tsp. black mustard seeds

Boil stock in a large pan over high heat. Add next 3 ingredients.

Reduce heat to low, cover pan and simmer 4-5 minutes.

Add peas and simmer another 4-7 minutes.

Transfer mixture to a blender or food processor and process until smooth. Season with salt and pepper to taste.

Heat oil in a heavy nonstick skillet over medium high heat.

Sauté mustard seeds until they start to pop. Pour oil spice mixture over soup.
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