2 (10 oz.) pkgs. frozen petite green peas or 3 lbs. fresh peas, shelled
Salt and ground pepper to taste
1 cup low-fat plain yogurt
1/2 cup chopped fresh cilantro
In large saucepan, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 10 minutes. Add curry and stir 30 seconds. Add 4 cups of broth and peas and bring mixture to a boil. Reduce heat and simmer until peas are very tender, about 15 minutes. Season with salt and pepper.
Transfer mixture to food processor and puree. Return to pot; reheat and thin with more broth if necessary. Serve with yogurt and cilantro.