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Name: Curried Vegetable Soup (Vegan)
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 c Celery chopped; 14 oz Can plum tomatoes; chopped; 2 tb Cilantro; chopped; 1 1/3 c Dried green or yellow split; 1 1/2 c Water; 1/2 c Carrot; chopped; 1/4 ts Turmeric; 1 tb Curry powder; 1/2 ts Salt; 1 tb Safflower oil; 1/2 c Onion chopped; 1/4 ts Pepper; 4 c Water

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INGREDIENTS

1/2 c Celery ; chopped
14 oz Can plum tomatoes; chopped
2 tb Cilantro; chopped
1 1/3 c Dried green or yellow split
1 1/2 c Water
1/2 c Carrot; chopped
1/4 ts Turmeric
1 tb Curry powder
1/2 ts Salt
1 tb Safflower oil
1/2 c Onion ; chopped
1/4 ts Pepper
4 c Water

Servings

INSTRUCTIONS

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, 1 1/2 cups water, tomatoes, salt and pepper; cook, covered 10 minutes. Transfer half the mixture to food processor or blender and puree. Add puree back to soup. Chill. Garnish with cilantro if desired. This soup freezes well. Posted to MC-Recipe Digest V1 #180 Date: Fri, 02 Aug 1996 12:20:01 -0700 From: Sami NOTES : People who live in hot climates eat spicy food to stay cooler. This curried soup is delicious served hot or cold.

NOTES

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Curried Vegetable Soup (Vegan)

1/2 c Celery chopped
14 oz Can plum tomatoes; chopped 
2 tb Cilantro; chopped 
1 1/3 c Dried green or yellow split 
1 1/2 c Water 
1/2 c Carrot; chopped 
1/4 ts Turmeric 
1 tb Curry powder 
1/2 ts Salt 
1 tb Safflower oil 
1/2 c Onion chopped
1/4 ts Pepper 
4 c Water

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, 1 1/2 cups water,  tomatoes, salt and pepper; cook, covered 10 minutes.    Transfer half the mixture to food processor or blender and puree. Add puree  back to soup. Chill. Garnish with cilantro if desired.    This soup freezes well.  Posted to MC-Recipe Digest V1 #180    Date: Fri, 02 Aug 1996 12:20:01 -0700    From: Sami <FeralCat@ix.netcom.com>  NOTES : People who live in hot climates eat spicy food to stay cooler.       This curried soup is delicious served hot or cold.

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Nutrition

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Serving Size: 1 Serving (185g)
Recipe Makes: 6 Servings

Calories: 24
Calories from Fat: 21 (88%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 7.1mg		0 %
Potassium 28.2mg		1 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 0.6g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 24

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