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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. Drain.

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.

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