Cook shallots in butter and oil in a heavy medium pot over medium heat, stirring, until golden, 6 to 8 minutes. Add curry powder and 3/4 teaspoon salt and cook, stirring, 1 minute. Add broth and water and bring to a simmer, then stir in peas and spinach and return to a simmer. Cook, uncovered, stirring occasionally, until vegetables are just tender, about 6 minutes.
Immediately purée soup in 4 batches in a blender until very smooth (use caution when blending hot liquids). Transfer to a bowl and stir in buttermilk. Quick-chill (to preserve color) by setting bowl in an ice bath and stirring until cool, then refrigerate until very cold, 1 to 2 hours. Season with salt.
Cooks' note: Soup can be chilled (in refrigerator) up to 1 day.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	161.79 Kcal (677 kJ)
Calories from fat	56.35 Kcal
		% Daily Value*
Total Fat	6.26g	10%
Cholesterol	10.18mg	3%
Sodium	361.56mg	15%
Potassium	883.64mg	19%
Total Carbs	21.73g	7%
Sugars	8.49g	34%
Dietary Fiber	5.2g	21%
Protein	7.07g	14%
Vitamin C	30.9mg	52%
Iron	3.7mg	20%
Calcium	135.7mg	14%

Amount Per 100 g
Calories	41.3 Kcal (173 kJ)
Calories from fat	14.38 Kcal
		% Daily Value*
Total Fat	1.6g	10%
Cholesterol	2.6mg	3%
Sodium	92.29mg	15%
Potassium	225.55mg	19%
Total Carbs	5.55g	7%
Sugars	2.17g	34%
Dietary Fiber	1.33g	21%
Protein	1.81g	14%
Vitamin C	7.9mg	52%
Iron	0.9mg	20%
Calcium	34.6mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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