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curried vegetable soup

Ingredients For curried vegetable soup

  • 1.33 c
    split peas, green or yellow, dried
  • 1/4 tsp
    pepper
  • 1/2 tsp
    salt
  • 14 oz
    plum tomatoes, chopped and undrained
  • 1.5 c
    water
  • 1/2 c
    celery, chopped
  • 1/2 c
    carrot, chopped
  • 1/2 c
    onion, chopped
  • 1 tsp
    curry powder
  • 1 Tbsp
    safflower oil
  • 4 c
    water
  • 1/4 tsp
    turmeric, ground
  • 2 Tbsp
    cilantro, chopped

How To Make curried vegetable soup

  • 1
    In a large sauce pan, combine peas, turmeric and 4 cups water; bring to a boil.
  • 2
    Reduce heat; simmer until peas are tender, about 1 hour, then drain.
  • 3
    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.
  • 4
    Add onions, carrots and celery; cook 3 minutes.
  • 5
    Add peas, 1 1/2 cups water, tomatoes, salt and pepper; cook, covered 10 minutes.
  • 6
    Transfer half the mixture to food processor or blender and puree.
  • 7
    Add puree back to soup; chill.
  • 8
    Garnish with cilantro if desired.
  • 9
    This soup freezes well.

Categories & Tags for Curried Vegetable Soup:

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