Yellow Curry Soup

Serves: 4
Total Calories: 373


2 tablespoons macadamia nuts oil
1 medium yellow Spanish onion finely chopped (1 cup)
2 cloves garlic finely chopped
1 cup yellow split peas
2 medium yellow squash chopped fine
1 large yellow bell pepper chopped fine
1 tablespoon prepackaged chicken or vegetable soup mix dissolved in 1 qyuart of water or same smount of fat free vegetable or chicken broth
2 teaspoons sweet yellow curry powder or turmeric


1. Sauté onions in oil until they are translucent.
2. Add garlic and cook another 2 minutes.
3. Add split peas, squash, and bell pepper and sauté an additional 2 minutes.
4. Pour in vegetable broth (or chicken soup base) and curry powder (or turmeric) and cook for 40 minutes or until split peas are done.
5. Purée soup in a food processor.

Note : Edible, fresh squash blossoms are great to top this soup, although they made be scarce during fall months.

Nutritional Facts:

Serves: 4
Total Calories: 373
Calories from Fat: 0

This Yellow Curry Soup recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.

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