Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   butter
   1      tablespoon    curry powder -- (or more), if
                        -- desired
     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
     1/4  teaspoon      black pepper
     1/2  cup           light cream or milk -- (to 3/4 cup)
                        chopped coriander -- for garnish

Preparation:

1. Heat the butter in a 3 to 4 quart deep pot over medium-high heat. 2. 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. 3. Add 1 cup water, the tomatoes, split peas, pepper, and salt. Cover and cook over low heat until the vegetables are tender (10 minutes). 4. Add enough light cream or milk to mellow and velvetize the soup as well as thin it. 5. Heat the soup thorougly and serve garnished with chopped fresh coriander.