Ingredients

• 4 deep pot over high hea
• 600 gr split peas (cooked)
• 240 ml water
• 240 ml water
• 180 ml cream (light)
• 120 gr pureed tomatoes (finely fresh)
• 80 gr tomato puree (canned)
• 65 gr carrots (finely chopped)
• 60 gr onion (finely chopped)
• 50 gr celery (finely chopped)
• 22 gr usli ghee
• 6 gr curry powder
• 1 gr black pepper