Curried Yellow Split Pea Soup
Prep Time
15mins
Time to Table
1hr 15mins
Servings
6 (1 1/2 cup per serving)
Ingredients
- 1 cup shredded carrots
- 1/2 cup finely chopped onion
- 1 large garlic clove, grated
- 2 tablespoons vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 pound yellow split peas, rinsed and sorted
- 7 cups fat free chicken broth
- 2/3 cup Daisy Sour Cream
- 1/2 cup Daisy Squeezable Sour Cream
Ingredients
- 1 cup shredded carrots
- 1/2 cup finely chopped onion
- 1 large garlic clove, grated
- 2 tablespoons vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 pound yellow split peas, rinsed and sorted
- 7 cups fat free chicken broth
- 2/3 cup Daisy Sour Cream
- 1/2 cup Daisy Squeezable Sour Cream
Directions
- In a Dutch oven or a large saucepan, cook the carrots, onion, and garlic in the oil over medium heat for 5 minutes or until starting to soften, stirring occasionally. Stir in the curry powder and turmeric. Cook for 1 minute. Stir in the split peas and chicken broth. Bring to a boil. Loosely cover and reduce heat. Simmer for 1 hour or until the peas are very soft.
- Blend with an immersion blender, or pour into blender container in 2 batches, covering and blending until smooth. Whisk 2/3 cup sour cream into the blended soup.
- Top each serving with a squeeze of Daisy Sour Cream.
- Calories:161
- Cholesterol:31
- Dietary Fiber:1
- Protein:3
- Sodium:1120
- Total Carbohydrate:6
- Total Fat:13
