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Curry Split Pea Soup  (Not yet rated)

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Submitted by nonsense

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

Cal: 105 Fat: 3g Carbs: 16g Protein: 5g Fiber: 6g
More Nutrition...

Original recipe serves 20

Ingredients (serves 20)

½ 2x 3x Reset

  • 2 cups split peas
  • 4 tablespoons curry powder
  • 3 tablespoons olive oil
  • 6 stalks celery ; sliced
  • 8 cloves garlic ; minced
  • 3 carrots ; peeled and sliced
  • 8 chicken bouillon cubes
  • 3 tablespoons lemon juice
  • 10 cups water
  • 1 tablespoon Italian seasoning
  • 1 teaspoon cumin
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 2 onions ; sliced
  • 1/2 teaspoon cayenne pepper

  • In My Kitchen

    • Directions

     Prep: 15 min | Cook: 1 hr 5 min | Ready in: 1 hr 20 min
    1. Heat oil in a large pot over medium heat. Add the onions and carrots, garlic, lemon juice and celery.
    2. Cook until the carrots become soft enough to break apart easily with a fork, about 20 minutes.
    3. Transfer the cooked vegetables, along with their juices, to a bowl and refrigerate to cool for a bit.
    4. Add the mixture to a blender and puree until smooth.
    5. Add the water to the pot, and stir in the chicken bouillon cubes. Stir until the cubes dissolve.
    6. Add the vegetable puree, and bring to a boil over medium heat.
    7. Stir in the remaining ingredients. 
    8. Reduce heat to a medium-low and cook or another 45 minutes, until the peas soften and the soup thickens.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    5.2
    --
    5.4
    25.4
    3.9
    0
    11
    15.9


    Calories: 104.8
    Total Sugars: 2.9g
    Carb.: 16.1g
    Fiber: 6.4g
    Total Fats: 2.6g
    Cholesterol: 0mg
    Protein: 5.5g
    Sodium: 381.1mg
    Breakdown By ingredient... Compare to other recipes...
    *Data provided by USDA

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