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| 2 T | no salt added butter | |
| one T | curry powder | |
| 1/2 C | finely chopped onion | |
| 1/2 C | grated carrot | |
| 1/2 C | finely chopped celery | |
| one C | water | |
| 3/4 C | fresh tomatoes, puréed | |
| 3 C | cooked split peas | |
| to taste | freshly ground black pepper | |
| 1/2 C | milk |
Heat the butter in a 4 quart saucepan over medium-high heat. When very hot, add curry powder and stir into butter. Add the onion, carrots and celery. Sauté the vegetables, stirring often to brown evenly, for 5 minutes.
Add the one cup water, tomatoes, split peas and pepper. Cover and cook over low heat until the vegetables are tender, about 10 minutes.
Add enough light cream or milk to mellow and velvetize the soup, as well as thin it. Heat through and serve garnished with chopped fresh coriander, if desired. Serving Size : 6
| Sodium content in milligrams | ||
| 2 T | no salt added butter | 2 |
| one T | curry powder | 3 |
| 1/2 C | chopped onion | 2 |
| 1/2 C | grated carrot | 19 |
| 1/2 C | chopped celery | 52 |
| 3/4 C | puréed tomatoes | 22 |
| 3 C | cooked split peas | 12 |
| 1/2 C | milk | 126 |
| Recipe total = 238 mg | ||
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