Pea Soup with Curry from Soup: A Way of Life by Barbara Kafka

Ingredients

• 4½ pounds (2 kg) peas in the pod, shelled (4 cups), or two 10- ounce (300 g) packages frozen peas, defrosted in a sieve under warm running water and drained (3⅓ cups)
• 3 cups (750 ml) Oxtail Stock, Beef Stock, or, in England beef stock, imported beef or meat stock
• ½ cup (120 g) low-fat yogurt
• 1 medium onion, cut into ½-inch (1-cm) cubes
• 1½ teaspoons kosher salt, or more to taste
• 1 tablespoon vegetable oil
• Freshly ground black pepper, to taste
• 1½ tablespoons curry powder
• 2 teaspoons fresh lime juice