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Curried Pea Soup Recipe

Wonderful for a winter day, this soup gets subtle flavor from curry. I serve it with salad and a toasted baguette.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings


  • 1/2 cup water
  • 1 teaspoon chicken bouillon granules
  • 1 garlic clove, minced
  • 1/2 teaspoon curry powder
  • 1/4 to 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • Dash to 1/8 teaspoon dried mint flakes
  • 1 package (10 ounces) frozen peas
  • 1 celery rib, finely chopped
  • 1/2 cup milk
  • 1/2 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • Fresh mint, optional


  • 1. In a large saucepan, bring the water, bouillon, garlic, curry powder, salt, pepper and mint to a boil. Stir in peas and celery. Return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peas and celery are tender. Cool slightly.
  • 2. Place pea mixture and milk in a blender; cover and process until blended. Return to saucepan. Stir in cream; heat through (do not boil). Stir in lemon juice. Garnish with fresh mint if desired. Yield: 2 servings.

Nutritional Facts

1 serving (1 cup) equals 366 calories, 25 g fat (15 g saturated fat), 90 mg cholesterol, 944 mg sodium, 27 g carbohydrate, 7 g fiber, 11 g protein.