3 medium (or 4 small) onions, chopped
4 or 5 large cloves of garlic, chopped
2 tsp. curry powder
4½ to 5 cups (0.77 to 0.85 kg) of peas
5½ to 6 cups (1.3 to 1.4L) of vegetable stock
2 Tbsp. (30ml) oil
Salt & pepper to taste
In a large sauce pan, cook chopped onion and garlic in oil for 10 minutes.
Stir in the curry powder and cook for 3 additional minutes.
Pour in the vegetable stock and bring to a boil.
Add peas and bring back to a boil.
Reduce heat and simmer for 30 minutes.
Puree the soup, add salt and pepper to taste, and serve!
© Moose_Starr. Tutorial was taken with permission.