Go to: Just Soup Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Curried Vegetable Soup
1 1/3 c Dried green or yellow split peas
1/4 ts Turmeric
4 c Water
1 tb Safflower oil
1 tb Curry powder
1/2 c Onion -- chopped
1/2 c Carrot -- chopped
1/2 c Celery -- chopped
1 1/2 c Water
14 oz Can plum tomatoes -- chopped with liquid
1/2 ts Salt
1/4 ts Pepper
2 tb Cilantro -- chopped
In a large sauce pan, combine peas, turmeric and 4 cups water; bring
to a boil. Reduce heat; simmer until peas are tender, about 1 hour.
In a medium saucepan, heat oil over medium heat (note you may need to
add up to 2 tablespoons more oil); add curry and cook about 30
seconds. Add onions, carrots and celery; cook 3 minutes. Add peas, 1
1/2 cups water, tomatoes, salt and pepper; cook, covered 10 minutes.
Transfer half the mixture to food processor or blender and puree. Add
puree back to soup. Chill. Garnish with cilantro if desired.
This soup freezes well.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.