Instructions: In a large sauce pan, combine peas, turmeric and 4 cups water; bring to a boil. Reduce heat; simmer until peas are tender, about 1 hour. Drain.

In a medium saucepan, heat oil over medium heat (note you may need to add up to 2 tablespoons more oil); add curry and cook about 30 seconds. Add onions, carrots and celery; cook 3 minutes. Add peas, 1 1/2 cups water, tomatoes, salt and pepper; cook, covered 10 minutes.

Transfer half the mixture to food processor or blender and puree. Add puree back to soup. Chill. Garnish with cilantro if desired.

This soup freezes well.

NOTES : People who live in hot climates eat spicy food to stay cooler.

This curried soup is delicious served hot or cold.

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