1 lb. yellow split peas, soaked and parboiled
2 onions, chopped
1 lg. carrot, grated
2 cloves garlic
2 tbsp. good curry
2 qt. water
2 tomatoes
Salt, pepper
Bay leaf
1 tbsp. cider vinegar

Cook all the vegetables and bay leaf together in water until everything is soft. Stir from time to time. Season and mash until fairly smooth. Add curry and vinegar while the soup is hot. Taste again and adjust seasoning. Chill and serve with the sour cream or yogurt and a sprinkling of chopped green onions.