Curry Confetti Soup

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$7.00

A colorful melange of yellow split peas, vegetables, coconut, and spices created by Chef Deborah MacDonald Schneider, Certified Executive Chef / Partner of SOL Cocina. This soup's consistency is similar to split pea, but the taste is reminiscent of Indian flavors. Chef Deb suggests topping with tortilla chips and a squeeze of lime.

Recipe Requires:
7 cups chciken broth (or water with 1/2 bouillon cube)
1/2 small onion, finely chopped
2 Tbs. oil or butter
1/2 tsp. salt (or to taste)
1/2 tsp. sugar

Optional Additions:
Lime juice and totilla strips or cayenne pepper, plain yogurt, and Indian pappadum crisps or jasmine rice

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Current Reviews: 2

by Amy Schnitzer

Date Added: 07/31/2011

This is one of my absolute favorites! It's so delicious - and not overly curried (for those who might not love curry). It's also quick to make.

Rating:

[5 of 5 Stars]

by Barbara Trent

Date Added: 06/20/2011

My all time favorite. I thought I did not like curry but have changed my mind. This soup is just perfect for family or guests. I am a family of one and freeze half the soup for a ready to thaw and eat meal.

Rating:

[5 of 5 Stars]

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