Sabzi Shorba (Cream Of Curried Vegetable And Split Pea Soup

Course : Curry
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 tablespoon usli ghee -- (see below)
1 tablespoon curry powder
1/2 cup onion, finely chopped
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1 cup water
3/4 cup fresh tomatoes, pureed -- --or--
1/2 cup canned tomato puree
3 cups cooked split peas -- (see below)
1/4 teaspoon black pepper
1/2 cup light cream -- or milk (1/2 to 3/4)
1 bunch chopped coriander -- for garnish

Preparation / Directions:

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

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes