Cream of Curried Vegetable and Split Pea Soup

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Serving Size : 6 servings.
Category : Indian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons butter
1 tablespoon curry powder -- (or more), if
-- desired
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 cup water
3/4 cup finely pureed fresh tomatoes -- (or)
1/2 cup canned tomato puree
3 cups cooked split peas
1/4 teaspoon black pepper
1/2 cup light cream or milk -- (to 3/4 cup)
chopped coriander -- for garnish



Ready, set, cook!



1. Heat the butter in a 3 to 4 quart deep pot over medium-high heat.
2. 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. 3. Add 1 cup water, the
tomatoes, split peas, pepper, and salt. Cover and cook over low heat
until the vegetables are tender (10 minutes). 4. Add enough light
cream or milk to mellow and velvetize the soup as well as thin it. 5.
Heat the soup thorougly and serve garnished with chopped fresh
coriander.