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Sabzi Shorba (Cream Of Curried Vegetable And Split Pea Soup

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 tablespoons 60ml Usli ghee - (see below)

    2. 1 tablespoon 15ml Curry powder

    3. 1/2 cup 31g / 1.1oz Onion, finely chopped

    4. 1/2 cup 55g / 1.9oz Carrots, finely chopped

    5. 1/2 cup 55g / 1.9oz Celery, finely chopped

    6. 1 cup 237ml Water

    7. 3/4 cup 177ml Fresh tomatoes, pureed - --or--

    8. 1/2 cup 118ml Canned tomato puree

    9. 3 cups 711ml Cooked split peas - (see below)

    10. 1/4 teaspoon 1 1/3ml Black pepper

    11. 1/2 cup 118ml Light cream - or milk (1/2 to 3/4) Chopped coriander - for garnish

    Instructions Jump to Ingredients ↑

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

    2. Heat the soup thorougly and serve garnished with chopped fresh coriander

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