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1/3 c. vegetable oil
5 large onions, chopped
8 cloves garlic, minced
water
12 potatoes, cubed
8-10 carrots, pealed and sliced
2lbs 8oz green peas
1 Tbspoon tumeric
3 Tbspoon curry powder
2.5 qts whole milk
salt and black pepper to taste
Sauté onions in the oil until transparent Add turmeric and curry poweder and saute for 5 minutes. Add all remaining ingredients excluding milk. Cover with water and boil until the potatoes and carrots are thoroughly cooked. Stir occasionally, taking care not to burn.
Purée the cooked vegetables in a blender, adding enough whole milk to make the texture and flavor creamy. Reheat gently; stirring often. Do not allow to boil.