Cream of Curried Vegtable and Split Pea Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 153.5
- Total Fat: 1.6 g
- Cholesterol: 3.3 mg
- Sodium: 61.8 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 6.5 g
- Protein: 6.2 g
View full nutritional breakdown of Cream of Curried Vegtable and Split Pea Soup calories by ingredient
Number of Servings: 10
Ingredients
-
* Butter, salted, 1 tbsp (remove)
* Carrots, cooked, 1 cup slices (remove)
* Onions, raw, .5 medium (2-1/2" dia)
* *Potato, raw, 6 small (1-3/4" to 2-1/2" dia.)
* Cooked Split Peas, 2 cup
* Curry powder, 1 tbsp
* Pepper, black, 1 tsp
* Milk, nonfat, .5 cup
* Canned Tomatoes, 1 cup
Directions
Boil potatoes
Heat the butter in a 3 to 4 quart deep pot over medium-high heat.
When it is very hot, add the curry powder and immediately add the onion, carrots, and celery. Saute the vegetables, stirring often to ensure that they brown evenly, for 5 minutes.
Add 1 cup water, the tomatoes, potatoes, split peas, pepper, and salt. Cover and cook over low heat until the vegetables are tender (10 minutes).
Add enough light cream or milk to mellow and velvetize the soup as well as thin it.
Heat the soup thoroughly.
Number of Servings: 10
Recipe submitted by SparkPeople user BURY_THIS_BONE.
Heat the butter in a 3 to 4 quart deep pot over medium-high heat.
When it is very hot, add the curry powder and immediately add the onion, carrots, and celery. Saute the vegetables, stirring often to ensure that they brown evenly, for 5 minutes.
Add 1 cup water, the tomatoes, potatoes, split peas, pepper, and salt. Cover and cook over low heat until the vegetables are tender (10 minutes).
Add enough light cream or milk to mellow and velvetize the soup as well as thin it.
Heat the soup thoroughly.
Number of Servings: 10
Recipe submitted by SparkPeople user BURY_THIS_BONE.