1 T Extra virgin Olive oil
1 carrot, chopped
1 stalk celery, chopped
1 or 2 tsp curry powder
1 pound dry split peas, rinsed
8 cups chicken broth
1 tsp salt
Heat olive oil. Saute carrot, onion celery and curry powder for 5 min. Add broth, peas and salt. Simmer 1 hour or until very thick. 3 points per cup.
