Cream of Curried Vegetable and Split Pea Soup
78
78
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.
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?
