Ingredients

• 2 tablespoons (1/4 stick) butter
• 1 large onion, chopped
• 5 teaspoons curry powder
• 4 cups (or more) chicken broth
• 2 10-ounce packages frozen petite green peas or 3 pound fresh peas, shelled (about 4 1/2 cups)
• 1 cup plain low-fat yogurt
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped red onion

Instructions

1. 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. (Can be made 1 day ahead. Cover; chill.)
2. Mix yogurt, cilantro and red onion in small bowl. Cover; chill up to 2 hours.
3. Rewarm soup, stirring often. Serve with dollop of yogurt mixture.