Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.73 Kcal (665 kJ) | ||
| Calories from fat | 53.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.99g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 1082.93mg | 45% | |
| Potassium | 535.35mg | 11% | |
| Total Carbs | 17.11g | 6% | |
| Sugars | 6.77g | 27% | |
| Dietary Fiber | 5.61g | 22% | |
| Protein | 5.05g | 10% | |
| Vitamin C | 58.2mg | 97% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 61.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 36.95 Kcal (155 kJ) | ||
| Calories from fat | 12.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 9% | |
|---|---|---|---|
| Cholesterol | 3.55mg | 5% | |
| Sodium | 252.09mg | 45% | |
| Potassium | 124.62mg | 11% | |
| Total Carbs | 3.98g | 6% | |
| Sugars | 1.58g | 27% | |
| Dietary Fiber | 1.31g | 22% | |
| Protein | 1.18g | 10% | |
| Vitamin C | 13.5mg | 97% | |
| Iron | 0.3mg | 8% | |
| Calcium | 14.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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