Recipe - Curried Vegetable Soup (Vegan)

1 1/3 cup Dried green or yellow split
peas
One fourth teaspoon Turmeric
4 cup Water
1 tablespoon Safflower oil
1 tablespoon Curry powder
One half cup Onion; chopped
One half cup Carrot; chopped
One half cup Celery; chopped
1 One half cup Water
14 ounce Can plum tomatoes; chopped
with liquid
One half teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon 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 One half 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 MCRecipe Digest V1 #180

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

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