Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   to 5t usli ghee- -- (see below)
   1      tablespoon    curry powder
     1/2  cup           finely chopped onion
     1/2  cup           finely chopped carrots
     1/2  cup           finely chopped celery
   1      cup           water
     3/4  cup           finely pureed fresh tomatoes
                        or--
     1/2  cup           canned tomato puree
   3      cups          cooked split peas -- (see
                        below)
     1/4  teaspoon      black pepper
     1/2  cup           to 3/4 c light cream or milk
                        chopped coriander -- for
                        garnish

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 smooth the soup as well as thin it. 2. Heat the soup thoroughly and serve garnished with chopped fresh coriander