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For 4 Person(s)
Ingredients
- 1 tbsp (15 ml) canola oil
- 1 cup (250 ml) chopped onion
- 1/4 tsp (1 ml) salt
- 1/2 tsp (2 ml) ground black pepper
- 2 garlic cloves, minced
- 1 1/2 cups (375 ml) green split peas
- 7 cups (1.75 L) reduced sodium vegetable broth
- 1 tbsp (15 ml) yellow curry powder
Directions
Heat canola oil over medium/low heat in a small stock pot. Add onion, salt, pepper, and garlic. Sauté for 2 to 3 minutes, until onions are tender, not brown.
Add peas, broth, and curry powder. Increase heat to high and bring to boil. Reduce heat to low, cover and simmer until peas are tender, about 45-50 minutes.
Using an immersion blender, puree soup until desired consistency is reached. Serve.
Recipe notes
Makes: 6
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