Sabzi Shorba (Curried Vegetable And Split Pea Soup)

Course : Curry
Serves: 6
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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
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 smooth the soup as well as thin it. 2. Heat the soup thoroughly and serve garnished with chopped fresh coriander

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