Curry Soup With Ham Recipes

Steps:

• In a skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic and curry powder; cook 1 minute longer., Transfer to a 4- or 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Steps:

• Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
• Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

Steps:

• In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
• Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

Steps:

• In pot stir fry these ingeredients for 2 minutes:.
• 1 tablespoon olive oil.
• 1 large yellow/ white onion chopped.
• 1 tbsp garlic ( 3 fresh cloves chopped).
• 2 tbps fresh ginger sliced and chopped.
• 2 tbsp samji curry powder/ or garam masala powder.
• 1 teaspoon cumin.
• 1 teaspoon tumeric.
• 1 teaspoon corriander.
• Then Add:.
• Ham bone/ or as much ham (chopped) as you want.
• 8 cups of water.
• 2 bay leaves.
• 1/2 Lbs Mixture of split peas/ red and yellow lentils (or just lentils).
• 3 large carrots chopped.
• 3 - 4 large chopped tomatoes.
• 1 large potatoe / 1 cup squash chopped in cubes (both optional).
• 1/2 cup cilantro finely chopped.
• Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 1 hour or more, or until the peas are tender.
• Serve with hot red pepper flakes/ fresh cilantro on top/ spoonfull of plain yogurt to taste on top.