Instructions: 1. Heat the butter in a 3 to 4 quart deep pot over medium-high heat.

2. When it is very hot, add the curry powder and immediately add the onion, carrots, and celery. Saute the vegetables, stirring often to ensure that they brown evenly, for 5 minutes.

3. Add 1 cup water, the tomatoes, split peas, pepper, and salt. Cover and cook over low heat until the vegetables are tender (10 minutes).

4. Add enough light cream or milk to mellow and velvetize the soup as well as thin it.

5. Heat the soup thoroughly and serve garnished with chopped fresh coriander

NOTES : Cook the split peas so that they are tender but not mushy. At my house, we use 2 Tbsp. curry powder.

This is different and very very tasty !

Since we were talking about soups.. this is another that we make quite often. The original called for more butter and cream.. but its great with less butter or cooking spray and milk instead.

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