You may also like
Categories:Viewed: 15 - Published at: 7 years ago
Ingredients
- 4-5 tablespoon ghee (clarified butter)
- 1 tablespoon curry powder
- 1/2 cup onions finely chopped
- 1/2 cup carrots finely chopped
- 1/2 cup celery finely chopped
- 1 cup water
- 3/4 cup tomatoes fresh, finely pureed, or 1/2 cup canned tomato puree
- 3 cups split peas cooked
- 1/4 teaspoon black pepper
- 1/2- 3/4 cups cream or milk
- 1 x coriander chopped, for garnish
Method
- Heat the ghee in a 3 to 4 quart deep pot over medium-high heat.
- When it is very hot, add the curry powder and immdeiately add the onion, carrots, and celery.
- Saute the vegetables, stirring often to ensure that they brown evenly, for 5 minutes.
- Add 1 cup water, the tomatoes, split peas, pepper, and salt.
- Cover and cook over low heat until the vegetables are tender (10 minutes).
- Add enough light cream or milk to mellow and velvetize the soup as well as thin it.
- Heat the soup thorougly and serve garnished with chopped fresh coriander.
