How to make it

  • Combine 5 c water ,peas,cloves and cinnamon in slow cooker. Cover and cook on high for 3 hours or low 4 hours.
  • Remove cloves and cinnamon stick. In med. size nonstick skillet,melt butter over med heat. Add cumin,1/2 tsp ginger,turmeric,mustard seeds,corainder and cayenne to skillet and cook 1-2 mins.,stirring constantly. Stir the spice mixture into slow coker and continue to cok another 2-1/2 hours on high or 3 hours on low.
  • Carefully puree soup in batches. Just before serving,stir in remaining 1/2 tsp ginger,the cream,salt and pepper.
  • Garnish with cilantro,if desired.
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Reviews & Comments 3

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  • SueWD 2 years ago
    I made this and was a bit disappointed. Three out of five for dinner were pleased. Perhaps a chicken or vegetable broth would enhance the base. I used water. Also, more light cream for thinner consistency. For the guest's sake, I did not use salt which would make a difference. Crock Pot was the way to go.
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    " It was excellent "
    justjakesmom ate it and said...
    I love the sound of this - spicy and creamy! YUM! Nice pic too.
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    " It was excellent "
    valinkenmore ate it and said...
    Oh my - my mouth is watering - this sounds terrific.
    The only trouble I see with GR is that there are tooooo many good recipes to try! I'll be 90 before I get thru the ones I have saved!
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