1. Heat the ghee in a 3 to 4 quart deep pot over medium-high heat. 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. Add 1 cup water, the tomatoes, split peas, pepper, and salt. Cover and cook over low heat until the vegetables are tender (10 minutes). Add enough light cream or milk to mellow and velvetize the soup as well as thin it. 2. Heat the soup thorougly and serve garnished with chopped fresh coriander Recipe By : Pat Gold
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 6|
|Calories from Fat: 107 (54%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 33.6mg||10 %|
|Sodium 188.4mg||6 %|
|Potassium 388.5mg||10 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 11g|
|Protein 6.9g||10 %|
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Calories per serving: 200
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