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Curried Vegetable Soup (Vegan)

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      Title: CURRIED VEGETABLE SOUP (VEGAN)
 Categories: Cool, Summer, Soups
      Yield: 6 Servings
 
  1 1/3 c  Dried green or yellow split
           Peas
    1/4 ts Turmeric
      4 c  Water
      1 tb Safflower oil
      1 tb Curry powder
    1/2 c  Onion -- chopped
    1/2 c  Carrot -- chopped
    1/2 c  Celery -- chopped
  1 1/2 c  Water
     14 oz Can plum tomatoes -- chopped
           With liquid
    1/2 ts Salt
    1/4 ts Pepper
      2 tb Cilantro -- chopped
 
  In a large sauce pan, combine peas, turmeric and 4 cups water; bring
  to a boil. Reduce heat; simmer until peas are tender, about 1 hour.
  Drain.
  
  In a medium saucepan, heat oil over medium heat (note you may need to
  add up to 2 tablespoons more oil); add curry and cook about 30
  seconds. Add onions, carrots and celery; cook 3 minutes. Add peas, 1
  1/2 cups water, tomatoes, salt and pepper; cook, covered 10 minutes.
  
  Transfer half the mixture to food processor or blender and puree. Add
  puree back to soup. Chill. Garnish with cilantro if desired.
  
  This soup freezes well.
  
  Recipe By     : Vegetarian Times-Amanda Cushman 7/94 Issue
  
  From: Conni Marais (X3648) On Fri, Aug
 
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