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Ingredientes
- 2 Tbsp. butter
- 1 Tbsp. Curry Pwdr * more if you like
- 1/2 c. Finely Minced Onion
- 1/2 c. carrots finely minced
- 1/2 c. celery finely minced
- 1 c. Water
- 3/4 c. fresh tomatoes finely pureed
- 3 c. Cooked Split Peas
- 1/4 tsp Black Pepper
- 1/2 c. lowfat milk Minced Coriander for garnish
Direcciones
- 1. Heat the butter in a 3 to 4 qt deep pot over medium-high heat.
- 2. When it is very warm, add in the curry pwdr and immediately add in the onion, carrots, and celery. Saute/fry the vegetables, stirring often to ensure which they brown proportionately, for 5 min.
- 3. Add in 1 c. water, the tomatoes, split peas, pepper, and salt. Cover and cook over low heat till the vegetables are tender (10 min).
- 4. Add in sufficient light cream or possibly lowfat milk to mellow and velvetize the soup as well as thin it.
- 5. Heat the soup thoroughly and serve garnished with minced fresh coriander
- NOTES : Cook the split peas so which they are tender but not mushy. At my house, we use 2 Tbsp. curry pwdr.
- This is different and very very tasty !
- Since we were talking about soups.. this is another which we make quite often. The original called for more butter and cream.. but it's great with less butter or possibly cooking spray and lowfat milk instead.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 6 servings | |
| Calories 395 | |
| Calories from Fat 47 | 12% |
| Total Fat 5.41g | 7% |
| Saturated Fat 2.76g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 67mg | 3% |
| Potassium 1123mg | 32% |
| Total Carbs 64.07g | 17% |
| Dietary Fiber 26.3g | 88% |
| Sugars 10.51g | 7% |
| Protein 25.47g | 41% |
