Curried Chilled Pea Soup
This gorgeous soup has an intense spicy flavor from the curry powder, and the sour cream topping provides a refreshing sweetness.
INGREDIENTS | SERVES 6
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 tablespoon curry powder
- 2 teaspoons sugar
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 16-ounce package frozen baby peas
- 2 cups vegetable broth
- 2 cups water
- 1 cup nonfat light cream
- 2 tablespoons lemon juice
- ½ cup low-fat sour cream
- ½ cup grated cucumber, drained
- ¼ cup chopped green onions
- Pinch grated nutmeg
In large soup pot, heat olive oil over medium heat. Add onion and garlic; cook and stir for 4 minutes. Add celery and curry powder; cook and stir for 4–5 minutes longer until tender.
Add sugar, salt, pepper, and peas; cook and stir for 2 minutes. Add broth and water; bring to a simmer. Reduce heat to low, cover pot, and simmer for 6–7 minutes until everything is tender.
Remove from heat and stir in light cream and lemon juice. Using an immersion blender, purée the soup. Pour into a large bowl, cover by placing plastic wrap directly on the soup, and refrigerate until cold, about 3–4 hours.
When ready to serve, combine sour cream, cucumber, green onion, and nutmeg in small bowl. Serve the soup in chilled bowls and top with sour cream mixture.
Calories: 189.15
Fat: 6.73 grams
Fat as % of calories: 32.0%
Carbohydrates: 22.27 grams
Fiber: 4.47 grams
Sodium: 387.00 mg
Vitamin A : 40% DV
Vitamin C: 35% DV
Calcium: 104.85 mg
Curry Powder
You can easily make your own curry powder, although there are some good blends available. Combine teaspoons of cinnamon, cumin, coriander, turmeric, cloves, garlic, ginger and half teaspoons of pepper, cardamom, and onion powder. Store in a tightly sealed container in a cool, dry place, and use in everything from salad dressings to sandwiches.
