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Saute potatoes, onion, and garlic in butter in a large saucepan over medium heat until onion is translucent, about 5 minutes. Stir in flour and spices; saute for about 30 seconds. Add the broth, milk, and sugar. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Stir occasionally. Stir in the peas and cook uncovered for 5 minutes. Season with lime juice and salt. Garnish with a dollop of yogurt and cilantro.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups