Recipe courtesy of Curtis Aikens
Total:
50 min
Active:
5 min
Yield:
6 servings
Level:
None

Ingredients

Directions

In a large saucepan heat oil and saute onions and garlic until onions are translucent. Add ginger, salt, pepper, red pepper flakes, curry powder and saute for about 3 minutes, stirring constantly. Add tomatoes, squash, chicken or vegetable stock and deglaze pan. Bring to a boil, reduce heat and simmer, covered for 20 minutes. Add 2 cups of the peas and simmer, covered, for another 10 minutes or until peas and squash are tender. Using an immersion blender puree soup in pot. Add remaining peas and reheat. Stir in cilantro. Adjust seasoning. Serve hot.

IDEAS YOU'LL LOVE

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Hangover Soup

Recipe courtesy of Guy Fieri

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Garden Vegetable Soup

Recipe courtesy of Alton Brown

French Onion Soup

Recipe courtesy of Tyler Florence

Loaded Potato Soup

Recipe courtesy of Nancy Fuller

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking