split peas, green or yellow, dried
plum tomatoes, chopped and undrained
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, then drain.
In a medium saucepan, heat oil over medium heat (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.