Curried Vegetable Soup Recipe

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Curried Vegetable Soup

Kitchen Crew


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


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

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy