Dinner

Cream of Curried Vegtable and Split Pea Soup is for Dinner.

Cream of Curried Vegtable and Split Pea Soup takes several minutes to prepare.

Cream of Curried Vegtable and Split Pea Soup takes several minutes to cook.

Cream of Curried Vegtable and Split Pea Soup makes 10 servings.

The ingredients for Cream of Curried Vegtable and Split Pea Soup are:

* Butter, salted, 1 tbsp (remove)
* Carrots, cooked, 1 cup slices (remove)
* Onions, raw, .5 medium (2-1/2" dia)
* *Potato, raw, 6 small (1-3/4" to 2-1/2" dia.)
* Cooked Split Peas, 2 cup
* Curry powder, 1 tbsp
* Pepper, black, 1 tsp
* Milk, nonfat, .5 cup
* Canned Tomatoes, 1 cup

Here is how you make Cream of Curried Vegtable and Split Pea Soup:

Boil potatoesHeat the butter 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. Saute the vegetables, stirring often to ensure that they brown evenly, for 5 minutes.Add 1 cup water, the tomatoes, potatoes, 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.Heat the soup thoroughly.Number of Servings: 10Recipe submitted by SparkPeople user BURY_THIS_BONE.

The nutritional information for Cream of Curried Vegtable and Split Pea Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 153.5

• Total Fat: 1.6 g
• Cholesterol: 3.3 mg
• Sodium: 61.8 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 6.5 g
• Protein: 6.2 g