CURRIED VEGETABLE SOUP (VEGAN)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
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.

Recipe By : Vegetarian Times-Amanda Cushman 7/94
Issue

From: Conni Marais (X3648) On Fri, Aug

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