Directions:
- Put the olive oil in a saucepan over medium-low heat. Add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Next, add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
- Add the peas, vegetable broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes.
- Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.
- Recipe courtesy Alton Brown, 2005.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.16 Kcal (1713 kJ) | ||
| Calories from fat | 143.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.94g | 25% | |
|---|---|---|---|
| Cholesterol | 8.18mg | 3% | |
| Sodium | 2146.45mg | 89% | |
| Potassium | 827.34mg | 18% | |
| Total Carbs | 56.93g | 19% | |
| Sugars | 7.82g | 31% | |
| Dietary Fiber | 6.15g | 25% | |
| Protein | 13.69g | 27% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 5.3mg | 29% | |
| Calcium | 77.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 92.29 Kcal (386 kJ) | ||
| Calories from fat | 32.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 25% | |
|---|---|---|---|
| Cholesterol | 1.84mg | 3% | |
| Sodium | 484.14mg | 89% | |
| Potassium | 186.61mg | 18% | |
| Total Carbs | 12.84g | 19% | |
| Sugars | 1.76g | 31% | |
| Dietary Fiber | 1.39g | 25% | |
| Protein | 3.09g | 27% | |
| Vitamin C | 2.4mg | 18% | |
| Iron | 1.2mg | 29% | |
| Calcium | 17.5mg | 8% | |
* 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.
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