Cream of Curried Vegetable and Split Pea Soup

Recipe Ingredients

4 tablespoons	60ml	Butter
1 tablespoon	15ml	Curry powder - (or more), if desired
1/2 cup	31g / 1.1oz	Finely chopped onion
1/2 cup	55g / 1.9oz	Finely chopped carrots
1/2 cup	55g / 1.9oz	Finely chopped celery
1 cup	237ml	Water
3/4 cup	177ml	Finely pureed fresh tomatoes - (or)
1/2 cup	118ml	Canned tomato puree
3 cups	711ml	Cooked split peas
1/4 teaspoon	1.3ml	Black pepper
1/2 cup	118ml	Light cream or milk - (to 3/4 cup)
		Chopped coriander - for garnish

Recipe Instructions

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 immediately 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.

Source:
"Chutney and Relishes", by Lou Seibert Pappas

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