Directions:
- Pick over and discard any damaged peas or stones. Rinse the peas. Drain.
- In a soup pot over medium heat, melt the butter. Add the onion and carrot and saute, stirring, until the vegetables are soft, about 10 minutes. Add the ginger and stock or water and the rinsed peas. Bring to a boil, reduce the heat to low and simmer gently until the peas are completely soft, 45-60 minutes.
- Remove from the heat and let cool slightly. Use a blender, food processor or hand blender to puree until smooth. Thin with water or stock, if necessary. Season with salt and pepper.
- Meanwhile, to make the garnish, in a small bowl whisk together the yogurt, turmeric, cumin, ground coriander and salt and pepper to taste.
- Ladle the soup into individual bowls. Drizzle with the spiced yogurt and sprinkle with the cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.64 Kcal (1208 kJ) | ||
| Calories from fat | 119.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.23g | 20% | |
|---|---|---|---|
| Cholesterol | 30.37mg | 10% | |
| Sodium | 845.3mg | 35% | |
| Potassium | 590.76mg | 13% | |
| Total Carbs | 29.06g | 10% | |
| Sugars | 7.15g | 29% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 14.8g | 30% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.4mg | 8% | |
| Calcium | 53.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 71.37 Kcal (299 kJ) | ||
| Calories from fat | 29.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 20% | |
|---|---|---|---|
| Cholesterol | 7.51mg | 10% | |
| Sodium | 209.02mg | 35% | |
| Potassium | 146.08mg | 13% | |
| Total Carbs | 7.19g | 10% | |
| Sugars | 1.77g | 29% | |
| Dietary Fiber | 0.51g | 8% | |
| Protein | 3.66g | 30% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 0.3mg | 8% | |
| Calcium | 13.2mg | 5% | |
* 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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