Curried vegetable soup (vegan)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Dried green or yellow split |
| Peas | ||
| 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 |
Directions
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.
Drain.
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