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Curried Split Pea Soup

Magical.Palate's picture
Ingredients
  Onion 1 Medium, coarsely chopped
  Garlic 1 Clove (5 gm), minced or pressed
  Bacon strips 4 , cut into 1/2-inch pieces
  Dried yellow split peas 1 Cup (16 tbs)
  Water 5 Cup (80 tbs)
  Carrot 1 Large
  Celery stalks 2
  Canned tomatoes 1 Pound (1 Can)
  Curry powder 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chopped parsley 2 Tablespoon
Directions

In a 3-quart pan over medium heat, cook onion, garlic, and bacon until bacon is translucent.
Add split peas and water.
Bring mixture to a boil; cover, reduce heat, and simmer until peas are tender (about 1 hour).
Meanwhile, split carrot lengthwise into 4 pieces.
Thinly slice carrot and celery; set aside.
In a blender or food processor, puree pea mixture, a portion at a time, until smooth; return to pan.
Add carrot, celery, tomatoes (break up with a spoon) and their liquid, salt, curry powder, and pepper.
Cover and simmer until carrots are tender when pierced (about 25 minutes).
Stir in parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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4.125
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1266 Calories from Fat 153

% Daily Value*

Total Fat 17 g26.7%

Saturated Fat 5.6 g28%

Trans Fat 0 g

Cholesterol 11.8 mg3.9%

Sodium 3245.7 mg135.2%

Total Carbohydrates 213 g71.1%

Dietary Fiber 79.4 g317.7%

Sugars 33.3 g

Protein 76 g152.9%

Vitamin A 369.9% Vitamin C 183.4%

Calcium 46.5% Iron 115.4%

*Based on a 2000 Calorie diet

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Curried Split Pea Soup Recipe