Title: Curried Vegetable Soup (Vegan)
Categories:
Yield: 6 Servings

1 1/3 c Dried green or yellow split
-peas
1/4 ts Turmeric
4 c Water
1 tb Safflower oil
1 tb Curry powder
1/2 c Onion; chopped
1/2 c Carrot; chopped
1/2 c Celery; chopped
1 1/2 c Water
14 oz Can plum tomatoes; chopped
-with liquid
1/2 ts Salt
1/4 ts Pepper
2 tb 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. 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.
Posted to MC-Recipe Digest V1 #180

Date: Fri, 02 Aug 1996 12:20:01 -0700

From: Sami
NOTES : People who live in hot climates eat spicy food to stay cooler.
This curried soup is delicious served hot or cold.