Curried Yellow Split-pea Soup
- 1 of 4 Saute the onion in the oil in a medium-size pot until softened but not browned, about 3 minutes. Add the garlic and curry; saute for 1 minute. Stir in the water and the instant bouillon granules.
- 2 of 4 Meanwhile, wash and pick over peas. Add to pot along with carrot, celery, cloves and pepper. Bring to boiling. Lower heat; cover and simmer 1 hour.
- 3 of 4 Cool slightly. Working in batches, spoon soup into a blender or food processor. Whirl until a smooth puree. Return puree to pot. Stir in lemon juice and salt. Heat to serving temperature.
- 4 of 4 Ladle into soup bowls and garnish with dollop of yogurt if you wish and Pumpernickel Croutons.
Servings Per Recipe: 4
Per Serving: 0 mg chol., 9 g Fat, total, 30 g pro., 83 g carb., 517 kcal cal., 422 mg sodium