Heat butter in a large pot over medium heat

Add onions and allow to caramelize

Once the onions are browned, add the crushed garlic, curry leaves, curry powder, garam masala salt and pepper

Mix well and then add the chopped tomatoes and McCain Garden Mix

Next add in the vegetable stock

Allow to cook on medium to high heat for about 10 minutes until the veg have softened

Remove half the veg mixture and set aside

With a handheld blender, puree the mixture in the pot to a creamy consistency

Add the chunky veg mixture back to the pot with the cream

Simmer for 2 minutes and remove from the heat

Season and garnish with chopped coriander