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Curried Pea Soup

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Ingredients

Adjust Servings:
2 tablespoons butter
1 large onion chopped
5 teaspoons curry powder
4 cups vegetable broth
2 (10 ounce) packages frozen tiny peas or 3 lbs fresh peas shelled (about 4 1/2 cups)
1 cup plain low-fat yogurt
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion

Nutritional information

231.9
Calories
69 g
Calories From Fat
7.7 g
Total Fat
4.4 g
Saturated Fat
18.9 mg
Cholesterol
104.8 mg
Sodium
30.8 g
Carbs
8.9 g
Dietary Fiber
14.4 g
Sugars
11.8 g
Protein
262g
Serving Size

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Curried Pea Soup

Features:
    Cuisine:

    This dish is wonderful, and incredibly versatile! I first made it as directed above, with the sole exception of using yogurt alone (no red onion or cilantro on hand), and then adding a dash of red pepper to my bowl to compensate for my mild curry. Definitely 5-star worthy, particularly since it's easy to make in large batches and freeze, and can also be eaten warm or cold. Whatever you do, though, do NOT skip the yogurt. It really pulls the sweetness of the peas and the spiciness of the curry together.To better fit my mostly-vegetarian diet, I've also made it with vegetable broth, and lately started adding a cup or two of cooked white beans for protein. Once you puree the soup, you hardly notice them - if anything, it adds to the depth of flavor. I've also played around by adding different spices, such as garlic and ginger, for nuance in flavor, and haven't yet found a bad variation (which probably means I haven't been creative enough :))

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Curried Pea Soup,This soup is delicious, although some kids may balk at the color. We can’t get enough of it.,This dish is wonderful, and incredibly versatile! I first made it as directed above, with the sole exception of using yogurt alone (no red onion or cilantro on hand), and then adding a dash of red pepper to my bowl to compensate for my mild curry. Definitely 5-star worthy, particularly since it’s easy to make in large batches and freeze, and can also be eaten warm or cold. Whatever you do, though, do NOT skip the yogurt. It really pulls the sweetness of the peas and the spiciness of the curry together.To better fit my mostly-vegetarian diet, I’ve also made it with vegetable broth, and lately started adding a cup or two of cooked white beans for protein. Once you puree the soup, you hardly notice them – if anything, it adds to the depth of flavor. I’ve also played around by adding different spices, such as garlic and ginger, for nuance in flavor, and haven’t yet found a bad variation (which probably means I haven’t been creative enough :)),Very yummy soup!


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    Steps

    1
    Done

    Melt Butter in Heavy Large Saucepan Over Medium-High Heat.

    2
    Done

    Add 1 Onion and Saut Until Tender, About 10 Minutes.

    3
    Done

    Add Curry and Stir 30 Seconds.

    4
    Done

    Add 4 Cups Broth and Peas and Bring to Boil.

    5
    Done

    Reduce Heat; Simmer Until Peas Are Very Tender, About 15 Minutes.

    6
    Done

    Season With Salt and Pepper.

    7
    Done

    Puree in Blender in Batches.

    8
    Done

    Thin With More Broth If Desired.

    9
    Done

    Mix Yogurt, Cilantro and Red Onion in Small Bowl.

    10
    Done

    Cover; Chill Up to 2 Hours.

    Avatar Of Bria Mitchell

    Bria Mitchell

    Soul food specialist sharing family recipes that are rich in tradition and flavor.

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