Curried Vegetable Soup

Curried Vegetable Soup Recipe

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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

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.

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About Curried Vegetable Soup

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

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