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Add a photoServings: 6
Ingredients
- 1 1/3 c. Dry green or possibly yellow split peas
- 1/4 tsp Turmeric
- 4 c. Water
- 1 Tbsp. Safflower oil
- 1 Tbsp. Curry pwdr
- 1/2 c. Onion, minced
- 1/2 c. Carrot, minced
- 1/2 c. Celery, minced
- 1 1/2 c. Water
- 14 ounce Can plum tomatoes, minced with liquid
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 Tbsp. Cilantro, minced
Directions
- In a large sauce pan, combine peas, turmeric and 4 c. water; bring to a boil. Reduce heat; simmer till peas are tender, about 1 hour. Drain.
- In a medium saucepan, heat oil over medium heat (note you may need to add in up to 2 Tbsp. more oil); add in curry and cook about 30 seconds. Add in onions, carrots and celery; cook 3 min. Add in peas, 1 1/2 c. water, tomatoes, salt and pepper; cook, covered 10 min.
- Transfer half the mix to food processor or possibly blender and puree. Add in puree back to soup. Chill. Garnish with cilantro if you like.
- This soup freezes well.
- NOTES : People who live in warm climates eat spicy food to stay cooler.
- This curried soup is delicious served warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 6 servings | |
| Calories 39 | |
| Calories from Fat 22 | 56% |
| Total Fat 2.51g | 3% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 262mg | 11% |
| Potassium 148mg | 4% |
| Total Carbs 4.26g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.88g | 1% |
| Protein 0.67g | 1% |
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