Curried Green Pea And Tomato Soup Recipe
Curried Green Pea And Tomato Soup is a unique and winning vegetable soup that is perfect for your dinner parties. I served it for a part last night and you wouldn’t believe the number of compliments I received. The secret lies in this simple and brilliant Curried Green Pea And Tomato Soup recipe!
Ingredients
1/4 cup vegetable oil (preferably cold pressed safflower)
1 medium size yellow onion, finely chopped
1 teaspoon finely chopped garlic
4 cups fresh or thawed frozen green peas
3/4 cup water
2 tablespoons whole wheat pastry flour
1 tablespoon curry powder
1 tablespoon tomato paste
1/2 teaspoon dry mustard
2 cups chicken stock or vegetable stock (or 2 cups water mixed with 2 teaspoons tamari soy sauce)
4 medium-size ripe tomatoes, peeled, seeded and sliced
1 1/2 cups half and half or double-strength reconstituted nonfat dry milk
Herb or vegetable salt
1/2 cup finely shredded carrot (garnish)
1 tablespoon finely chopped fresh dill or 1 1/2 teaspoons dried dillweed, crumbled (garnish)
Directions
Heat oil in heavy 4-quart saucepan over low heat.
Add onion and garlic and cook until soft but not brown, about 3 minutes.
Increase heat to medium, add peas and water and cook covered until peas are tender, about 5 minutes.
Remove from heat and stir in flour, curry powder, tomato paste and mustard.
Add stock and tomato and bring to boil over medium heat, stirring constantly.
Transfer mixture to processor or blender in batches and puree (or press through fine strainer).
Stir in half and half and season with herb salt to taste.
Let cool, cover and refrigerate.
Add onion and garlic and cook until soft but not brown, about 3 minutes.
Increase heat to medium, add peas and water and cook covered until peas are tender, about 5 minutes.
Remove from heat and stir in flour, curry powder, tomato paste and mustard.
Add stock and tomato and bring to boil over medium heat, stirring constantly.
Transfer mixture to processor or blender in batches and puree (or press through fine strainer).
Stir in half and half and season with herb salt to taste.
Let cool, cover and refrigerate.
.JPG)
