Total Time
Prep 10 mins
Cook 30 mins

This soup is delicious, although some kids may balk at the color. We can't get enough of it.

Ingredients Nutrition


  1. Melt butter in heavy large saucepan over medium-high heat.
  2. Add 1 onion and sauté until tender, about 10 minutes.
  3. Add curry and stir 30 seconds.
  4. Add 4 cups broth and peas and bring to boil.
  5. Reduce heat; simmer until peas are very tender, about 15 minutes.
  6. Season with salt and pepper.
  7. Puree in blender in batches.
  8. Thin with more broth if desired.
  9. Mix yogurt, cilantro and red onion in small bowl.
  10. Cover; chill up to 2 hours.
  11. Rewarm soup, stirring often.
  12. Serve with dollop of yogurt mixture.
Most Helpful

This dish is wonderful, and incredibly versatile! I first made it as directed above, with the sole exception of using yogurt alone (no red onion or cilantro on hand), and then adding a dash of red pepper to my bowl to compensate for my mild curry. Definitely 5-star worthy, particularly since it's easy to make in large batches and freeze, and can also be eaten warm or cold. Whatever you do, though, do NOT skip the yogurt. It really pulls the sweetness of the peas and the spiciness of the curry together.

To better fit my mostly-vegetarian diet, I've also made it with vegetable broth, and lately started adding a cup or two of cooked white beans for protein. Once you puree the soup, you hardly notice them - if anything, it adds to the depth of flavor. I've also played around by adding different spices, such as garlic and ginger, for nuance in flavor, and haven't yet found a bad variation (which probably means I haven't been creative enough :))

Ultracube April 21, 2012

Great Soup! Rather than a fully pureed soup, I used an immersible hand blender and left a lot of texture. Next time I'll try cutting the curry back to 4 tsp. This one is a keeper. Thanks for posting.

Kimosabe May 26, 2010