Vegan Curried Vegetable Soup

Directions

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, 1½ cups water, tomatoes, salt and pepper; cook, covered 10 minutes.

Transfer half the mixture to food processor or blender and puree.

Add purée back to soup. Chill. Garnish with cilantro if desired.

Freezes well.