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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pick over and discard any damaged peas or stones. Rinse the peas. Drain. | 2. In a soup pot over medium heat, melt the butter. Add the onion and carrot and saute, stirring, until the vegetables are soft, about 10 minutes. Add the ginger and stock or water and the rinsed peas. Bring to a boil, reduce the heat to low and simmer gently until the peas are completely soft, 45-60 minutes. | 3. Remove from the heat and let cool slightly. Use a blender, food processor or hand blender to puree until smooth. Thin with water or stock, if necessary. Season with salt and pepper. | 4. Meanwhile, to make the garnish, in a small bowl whisk together the yogurt, turmeric, cumin, ground coriander and salt and pepper to taste. | 5. Ladle the soup into individual bowls. Drizzle with the spiced yogurt and sprinkle with the cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow pea	1 1/2	cups	split	-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
yellow onion	1		chopped	114.84	6.8382	0.8265	9.396
carrot	1		peeled cut	52.48	12.2624	1.1904	0.3072
ginger	2	teaspoons	grated peeled	3.2	0.7108	0.0728	0.03
chicken stock	7	cups		604.8	59.303999999999995	42.336000000000006	20.16
salt black pepper			ground	-	-	-	-
plain yogurt	1/2	cup		-	-	-	-
turmeric	1/8	teaspoon	ground	1.17	0.2518	0.0363	0.0122
cumin	1/8	teaspoon	ground	0.9844	0.1161	0.0468	0.0585
coriander	1/8	teaspoon	ground	0.6705	0.1237	0.0278	0.04
salt black pepper			ground	-	-	-	-
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.