Cream of Curried Vegetable and Split Pea Soup
75
75
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
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.
Heat the soup thorougly and serve garnished with chopped fresh coriander.
