Cream of Curried Vegetable and Split Pea Soup

1. 1

   Heat the ghee in a 3 to 4 quart deep pot over medium-high heat.

2. 2

   When it is very hot, add the curry powder and immdeiately add the onion, carrots, and celery.

3. 3

   Saute the vegetables, stirring often to ensure that they brown evenly, for 5 minutes.

4. 4

   Add 1 cup water, the tomatoes, split peas, pepper, and salt.

5. 5

   Cover and cook over low heat until the vegetables are tender (10 minutes).

6. 6

   Add enough light cream or milk to mellow and velvetize the soup as well as thin it.

7. 7

   Heat the soup thorougly and serve garnished with chopped fresh coriander.

* Per serving · 4 servings · Values may vary.

No additional tips available.