Total Calories: 316
Yield: 14 cups
In a large soup pot, sauté the garlic and mustard seeds in the oil, stirring constantly, until the seeds pop.
Add the stock, red peppers, carrots, and potatoes, and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes.
Add the spices, tomato sauce and juice, lemon juice, peas, garbanzo beans, and mung bean sprouts. Return to a boil, lower the heat, and simmer for 10 minutes.
Turn off the heat, stir in the coconut milk, cover, and keep warm until ready to serve.
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