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Curry Split Pea Soup  (Not yet rated)

A flavorful split pea soup....with curry!

Cal: 105 Fat: 3g Carbs: 16g Protein: 5g Fiber: 6g
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Original recipe serves 20
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 120)

  • 12 cups split peas
  • 24 tablespoons curry powder
  • 18 tablespoons olive oil
  • 36 stalks celery ; sliced
  • 48 cloves garlic ; minced
  • 18 carrots ; peeled and sliced
  • 48 chicken bouillon cubes
  • 18 tablespoons lemon juice
  • 60 cups water
  • 6 tablespoons Italian seasoning
  • 6 teaspoons cumin
  • 6 tablespoons black pepper
  • 6 tablespoons salt
  • 12 onions ; sliced
  • 3 teaspoons cayenne pepper
  • In My Kitchen

  • Directions

    Heat oil in a large pot over medium heat. Add the onions and carrots, garlic, lemon juice and celery.

    Cook until the carrots become soft enough to break apart easily with a fork, about 20 minutes.

    Transfer the cooked vegetables, along with their juices, to a bowl and refrigerate to cool for a bit.

    Add the mixture to a blender and puree until smooth.

    Add the water to the pot, and stir in the chicken bouillon cubes. Stir until the cubes dissolve.

    Add the vegetable puree, and bring to a boil over medium heat.

    Stir in the remaining ingredients.  Reduce heat to a medium-low and cook or another 45 minutes, until the peas soften and the soup thickens.

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