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Cream of Curried Vegetable and Split Pea Soup
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons butter
1 tablespoon curry powder, more if desired
1/2 cup onion, finely chopped
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1 cup water
3/4 cup fresh tomatoes, finely pureed
3 cups cooked split peas
1/4 teaspoon black pepper
1/2 cup milk
chopped cilantro, for garnish
directions
Heat the butter in a 3 to 4 quart deep pot over medium-high heat.
When it is very hot, add the curry powder and immediately add the onion, carrots, and celery. Saute the vegetables, stirring often to ensure that they brown evenly, for 5 minutes.
Add 1 cup water, the tomatoes, split peas, pepper, and salt. Cover and cook over low heat until the vegetables are tender (10 minutes).
Add enough light cream or milk to mellow and velvetize the soup as well as thin it.
Heat the soup thoroughly and serve garnished with chopped fresh coriander.
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nutrition data
Nutritional data has not been calculated yet.
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