Curried Sweet Pea Soup

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Onions - chopped
2 3/4 tablespoons	41ml	Minced garlic
1/2 cup	118ml	Vegetable oil
2 lbs	908g / 32oz	Potatoes - sliced
1 3/4 lbs	794g / 28oz	Carrots - chopped
1 tablespoon	15ml	Turmeric
3 tablespoons	45ml	Curry powder
3 1/4		Vegetable stock or water
2 1/2 lbs	1135g / 40oz	Green peas, fresh or frozen
2		Milk or half-and-half
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Saute the onions and garlic in oil until the onions are golden.

Add the rest of the ingredients except the peas and milk.. Bring to a boil and then simmer until the vegetables are tender, for about 20 minutes.

Add the peas and simmer: frozen peas for 10 minutes; fresh peas for 5 minutes.

Puree the soup in a blender, in batches, with the milk or half-and-half. Add salt and pepper to taste. Reheat gently; do not boil.

This recipe yields 50 six-ounce servings.

Content per Serving:

calories .. 86 protein .. 3 g total fat .. 3.2 g

carbohydrates .. 12 g dietary fiber .. 2.3 g sodium .. 50 mg

cholesterol .. 3 mg

Source:
MOOSEWOOD RESTAURANT COOKS FOR A CROWD by Moosewood Collective (c) 1996 - John Wiley & Sons, New York, NY - 500 pages - $34.95 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest

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