Cream of Curried Vegetable and Split Pea Soup

Cream of Curried Vegetable and Split Pea Soup Ingredients

4 tb Butter	3/4 c Finely Pureed Fresh
1 tb Curry Powder; * more if	1/2 c Canned Tomato Puree
1/2 c Finely Chopped Onion	3 c Cooked Split Peas
1/2 c Finely Chopped Carrots	1/4 ts Black Pepper
1/2 c Finely Chopped Celery	1/2 c Light Cream; or milk (1/2 to
1 c Water	Chopped Coriander; for

Instructions for Cream of Curried Vegetable and Split Pea Soup

1. Heat the butter in a 3 to 4 quart deep pot over medium-high heat. 2. When it is very hot, add the curry powder and immdeiately add the onion, carrots, and celery. Saute the vegetables, stirring often to ensure that they brown evenly, for 5 minutes. 3. Add 1 cup water, the tomatoes, split peas, pepper, and salt. Cover and cook over low heat until the vegetables are tender (10 minutes). 4. Add enough light cream or milk to mellow and velvetize the soup as well as thin it. 5. Heat the soup thorougly and serve garnished with chopped fresh coriander NOTES : Cook the split peas so that they are tender but not mushy. At my house, we use 2 Tbsp. curry powder. This is different and very very tasty ! Posted to recipelu-digest Volume 01 Number 549 by RecipeLu on Jan 18, 1998

Main Ingredient: SoupCuisine: Indian

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Ingredient Insight - look inside this recipe

Butter	Carrot	Celery	Coriander
Cream	Curry	Onion	Tomato

Cream soups Indian Vegetarian Celery Cream Butter Carrot Onion Peas Tomato Milk Lunch

for flavor and categorization

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