5cups(1.25 L) water or sodium-reduced vegetable or chicken broth
1/2tsp(2 mL) black pepper, more or less, to taste
1/4tsp(1 mL) salt, more or less, to taste
Directions
Heat oil in large non-stick stockpot over medium/low heat. Add onion and garlic and sauté for 1-2 minutes, until onions are tender, not brown. Add curry powder and cook for another minute to release the oils in the spice.
Add peas and water or chicken broth. Increase heat to high and bring to boil, then reduce heat to low, cover and simmer until peas are tender, about 45-50 minutes, stirring occasionally. Add pepper and salt, taste and adjust seasoning as desired.
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
1/2tsp(2 mL) black pepper, more or less, to taste
1/4tsp(1 mL) salt, more or less, to taste
1
Heat oil in large non-stick stockpot over medium/low heat. Add onion and garlic and sauté for 1-2 minutes, until onions are tender, not brown. Add curry powder and cook for another minute to release the oils in the spice.
2
Add peas and water or chicken broth. Increase heat to high and bring to boil, then reduce heat to low, cover and simmer until peas are tender, about 45-50 minutes, stirring occasionally. Add pepper and salt, taste and adjust seasoning as desired.
3
Purée the soup using an immersion blender in the pot or carefully transfer to stand blender until desired consistency is reached.
Yummy