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LOCATION: Recipes >> Soups >> Split Pea 17

Print this Recipe    Split Pea 17

Curried Split Pea Soup

4 Tbsp butter
1 Tbsp curry powder or more
1/2 cup finely chopped Onion
1/2 cup finely chopped Carrots
1/2 cup finely chopped celery
1 cup water
3/4 cup finely pureed fresh tomatoes or 1/2 cup canned tomato puree
3 cups cooked split peas
1/4 tsp black pepper
1/2 to 3/4 cup light cream or milk
chopped coriander

Heat the butter in a 3 to 4 quart deep pot over medium-high heat.
When it is very hot, add the curry powder and immediately add the
onion, carrots, and celery. Saute 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 min.). Add enough
light cream or milk to mellow and velvetize the soup as well as
thin it. Heat the soup thoroughly and serve garnished with chopped
fresh coriander

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