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Curried Yellow Split-pea Soup

Ingredients

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Directions

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  • Sauté the onion in the oil in a medium-size pot until softened but not browned, about 3 minutes. Add the garlic and curry; sauté for 1 minute. Stir in the water and the instant bouillon granules.

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  • Meanwhile, wash and pick over peas. Add to pot along with carrot, celery, cloves and pepper. Bring to boiling. Lower heat; cover and simmer 1 hour.

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  • Cool slightly. Working in batches, spoon soup into a blender or food processor. Whirl until a smooth puree. Return puree to pot. Stir in lemon juice and salt. Heat to serving temperature.

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  • Ladle into soup bowls and garnish with dollop of yogurt if you wish and Pumpernickel Croutons.

Nutrition Facts (Curried Yellow Split-pea Soup)

517 calories; 9 g total fat; 0 mg cholesterol; 422 mg sodium. 83 g carbohydrates; 30 g protein;

Pumpernickel Croutons

Ingredients

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Directions

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  • Cut pumpernickel bread into matchstick pieces. Place the bread in a large nonstick skillet. Sprinkle with oil. Heat the skillet over medium heat, stirring often, until the bread is crisped on all sides. Remove skillet from heat.

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