Curried Vegetable Soup Vegan
Ingredients| 1 1/3 cup dried green or yellow split 1 peas 1/4 tsp turmeric 4 cup water 1 tbsp safflower oil 1 tbsp curry powder 1/2 cup onion -- chopped 1/2 cup carrot -- chopped 1/2 cup celery -- chopped 1 1/2 cup water 14 oz can plum tomatoes -- chopped 1 with liquid 1/2 tsp salt 1/4 tsp pepper 2 tbsp cilantro -- chopped |
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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, 1
1/2 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
Servings:
6
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