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Cream of Curried Vegetable and Split Pea Soup

 

75

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

4-5 tablespoon ghee (clarified butter)
1 tablespoon curry powder
½ cup onions
finely chopped
½ cup carrots
finely chopped
½ cup celery
finely chopped
1 cup water
¾ cup tomatoes
fresh, finely pureed, or 1/2 cup canned tomato puree
3 cups split peas
cooked
¼ 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. Sauté 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 223g (7.9 oz)
Amount per Serving
Calories 23945% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 82mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 9g 38%
Sugars g
Protein 19g
Vitamin A 48% Vitamin C 9%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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