Vegan Curried Vegetable Soup
Yield
1 batchPrep
15 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
split peas
green or yellow |
|
| ¼ | teaspoon |
turmeric
|
|
| 4 | cups |
water
|
|
| 1 | tablespoon |
safflower oil
|
|
| 1 | tablespoon |
curry powder
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
carrots
chopped |
|
| ½ | cup |
celery
chopped |
|
| 1 ½ | cups |
water
|
|
| 14 | ounces |
italian plum (roma) tomatoes
canned, with liquid |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
split peas
green or yellow |
|
| 1.3 | ml |
turmeric
|
|
| 946 | ml |
water
|
|
| 15 | ml |
safflower oil
|
|
| 15 | ml |
curry powder
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
carrots
chopped |
|
| 118 | ml |
celery
chopped |
|
| 355 | ml |
water
|
|
| 404.6 | ml/g |
italian plum (roma) tomatoes
canned, with liquid |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
cilantro
chopped |
|
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.
