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Curried pea soup

Pamela Clark, Cooking from the pantry, p.96
 
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Curried pea soup

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Diabetic, Egg free, Low Carb, Low cholesterol, Low fat, Low GI, Nut free, Vegetarian
Course: Entree, Lunch, Main
Favourite flavours: Easy recipes, Soup

INGREDIENTS

10g butter
1 tablespoon olive oil
1 medium brown onion (150g), chopped coarsely
2 tablespoons tikka masala curry paste
1kg frozen peas
3 cups (750ml) chicken stock
1 cup (250ml) water
½ cup (140g) yogurt
METHOD

Melt butter with oil in a large saucepan; cook onion, stirring, about 5 minutes or until soft.

Add paste to onion mixture; cook, stirring, until fragrant. Add peas, stock and the water; bring to the boil. Reduce heat, simmer, uncovered, 5 minutes. Cool 15 minutes.

Blend or process soup, in batches, with yogurt, until smooth. Return soup to pan, stir until heated through.
 
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