small pieces 1 large onion, chopped 2 cloves garlic, crushed 2 Tablespoons grated fresh ginger 2 medium potatoes, peeled and diced into 1 cm cubes 4 medium tomatoes, chopped I cup finely chopped coriander leaves 7 cups water 2 teaspoons salt I teaspoon pepper 1 teaspoon cumin Heat oil in a saucepan; then stir-fry carrots, onion, garlic, and ginger over medium heat for 8 minutes. Add potatoes, tomatoes, and coriander leaves and stir-fry for another 5 minutes. Add remaining ingredients and bring to boil. Cover and simmer over medium-low heat for I hour or until vegetables are well-done. A touch of ginger adds a lot to this soup.