Cream of Curried Vegetable and Split Pea Soup

• 4-5 tablespoon ghee (clarified butter)
• 1 tablespoon curry powder
• 1/2 cup onions finely chopped
• 1/2 cup carrots finely chopped
• 1/2 cup celery finely chopped
• 1 cup water
• 3/4 cup tomatoes fresh, finely pureed, or 1/2 cup canned tomato puree
• 3 cups split peas cooked
• 1/4 teaspoon black pepper
• 1/2- 3/4 cups cream or milk
• 1 x coriander chopped, for garnish

1. Heat the ghee in a 3 to 4 quart deep pot over medium-high heat.
2. When it is very hot, add the curry powder and immdeiately add the onion, carrots, and celery.
3. Saute the vegetables, stirring often to ensure that they brown evenly, for 5 minutes.
4. Add 1 cup water, the tomatoes, split peas, pepper, and salt.
5. Cover and cook over low heat until the vegetables are tender (10 minutes).
6. Add enough light cream or milk to mellow and velvetize the soup as well as thin it.
7. Heat the soup thorougly and serve garnished with chopped fresh coriander.

ghee, curry powder, onions, carrots, celery, water, tomatoes, black pepper, cream, coriander

Taken from recipeland.com/recipe/v/cream-of-curried-vegetable-spli-47662 (may not work)