Ingredients (use vegan versions):

• 2 tablespoon vegan margarine
• 2 onions, peeled and chopped
• 3 carrots, peeled and chopped
• 4 cloves garlic, peeled and minced
• 1 tablespoon fresh ginger
• 1 teaspoon ground turmeric
• 1 cup toovar dal (dried yellow split peas)
• 2 cans diced tomatoes
• 4 teaspoon curry powder
• 1/2 teaspoon freshly ground black pepper
• 10 cups water
• 1 can thick coconut milk
• salt to taste
• 4 tablespoon finely chopped fresh cilantro

Directions:

In a fine sieve, pick over the dal and
rinse thoroughly. In a small stockpot,
heat the margarine. Add the onions,
garlic, ginger, turmeric, and carrot,
and sauté for 2 to 3 minutes. Add the
dal, water, chopped tomatoes, curry
powder, and pepper. Simmer over medium
heat for 35 minutes, until the split
peas are soft. Cool. In a food
processor fitted with a steel blade, or
a blender, puree the split pea mixture.
Strain the soup through a sieve into
the saucepan. Add the coconut milk,
salt, and cilantro. Gently simmer for 5
minutes. Serve hot (over cooked basmati
rice if desired).

Serves: several

Preparation time: 15 minutes

Tags: Curry, Soup, Tomato, Vegan