5cups(1.25 L) water or sodium-reduced vegetable or chicken broth
1Tbsp(15 mL) yellow curry powder
Directions
Heat oil in large non-stick stockpot over medium/low heat. Add onion, garlic, salt and pepper. Saute for 1-2 minutes, until onions are tender, not brown.
Add peas, water or chicken broth and curry powder. Increase heat to high and bring to boil, then reduce heat to low, cover and simmer until peas are tender, approximately 45-50 minutes, stirring occasionally. Adjust seasoning as needed. Purée the soup using an immersion blender in the pot or carefully transfer to stand blender until desired consistency is reached.
5cups(1.25 L) water or sodium-reduced vegetable or chicken broth
1Tbsp(15 mL) yellow curry powder
1
Heat oil in large non-stick stockpot over medium/low heat. Add onion, garlic, salt and pepper. Saute for 1-2 minutes, until onions are tender, not brown.
2
Add peas, water or chicken broth and curry powder. Increase heat to high and bring to boil, then reduce heat to low, cover and simmer until peas are tender, approximately 45-50 minutes, stirring occasionally. Adjust seasoning as needed. Purée the soup using an immersion blender in the pot or carefully transfer to stand blender until desired consistency is reached.
Yummy