Preparation:
1. Heat the ghee 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. Sauté the vegetables, stirring often to ensure that they brown evenly, for 5 minutes. Add 1 cup water, the tomatoes, 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.
2. Heat the soup thorougly and serve garnished with chopped fresh coriander |
