Curried vegetable soup (vegan)

Yield: 6 Servings

Measure Ingredient
1⅓ cup Dried green or yellow split
¼ teaspoon Turmeric
4 cups Water
1 tablespoon Safflower oil
1 tablespoon Curry powder
½ cup Onion -- chopped
½ cup Carrot -- chopped
½ cup Celery -- chopped
1½ cup Water
14 ounces Can plum tomatoes -- chopped
With liquid
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Cilantro -- chopped

In a large sauce pan, combine peas, turmeric and 4 cups water; bring to a boil. Reduce heat; simmer until peas are tender, about 1 hour.


In a medium saucepan, heat oil over medium heat (note you may need to add up to 2 tablespoons more oil); add curry and cook about 30 seconds. Add onions, carrots and celery; cook 3 minutes. Add peas, 1½ cups water, tomatoes, salt and pepper; cook, covered 10 minutes.

Transfer half the mixture to food processor or blender and puree. Add puree back to soup. Chill. Garnish with cilantro if desired.

This soup freezes well.

Recipe By : Vegetarian Times-Amanda Cushman 7/94 Issue From: Conni Marais (X3648) On Fri, Aug

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