Cream of Curried Vegetable and Split Pea Soup

40 minutes Prep: 20 minutes Cook: 20 minutes

239 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4-5	tablespoon	ghee (clarified butter)
1	tablespoon	curry powder
1/2	cup	onion	finely chopped
1/2	cup	carrots	finely chopped
1/2	cup	celery	finely chopped
1	cup	water
3/4	cup	tomatoes	fresh, finely pureed, or 1/2 cup canned tomato puree
3	cups	split peas	cooked
1/4	teaspoon	black pepper
1/2-3/4	cups	cream	or milk
1	x	coriander	chopped, for garnish

Directions

1. Heat the ghee in a 3 to 4 quart deep pot over medium-high heat. When it is very hot, add the curry powder and immdeiately 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.

2. Heat the soup thorougly and serve garnished with chopped fresh coriander.

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Nutrition Facts

Serving Size 223g

Amount per Serving

Calories 239 45% of calories from fat

	% Daily Value*
Total Fat 12.0g	19%
Saturated Fat 7.0g	36%
Trans Fat 0.0g
Cholesterol 33mg	11%
Sodium 82mg	3%
Total Carbohydrate 25.0g	8%
Dietary Fiber 9.0g	38%
Sugars 5.0g
Protein 9.0g	19%

Vitamin A	48%		Vitamin C	9%
Calcium	5%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This recipe was a hit. I don't understand those who said this dish did not have enough flavor. They must have used old spices. I too used chicken broth instead of bullion. I also added a tsp of salt and some rosemary. Instead of Parmesan, I used Monteray Jack cheese. This will definitely be served again in our home.

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