5 Curry Powder
4 Vegetable Broth
2 Tiny Peas
1 Fresh Peas
1/2 Plain Low-Fat Yogurt
1/4 Fresh Cilantro
Melt butter in heavy large saucepan over medium-high heat.
Add 1 onion and sauté until tender, about 10 minutes.
Add curry and stir 30 seconds.
Add 4 cups broth and peas and bring to boil.
Reduce heat; simmer until peas are very tender, about 15 minutes.
Season with salt and pepper.
Puree in blender in batches.
Thin with more broth if desired.
Mix yogurt, cilantro and red onion in small bowl.
Cover; chill up to 2 hours.
Rewarm soup, stirring often.
Serve with dollop of yogurt mixture.