Heat vegetable oil in a saucepan on medium-high heat. Add onion and cook, stirring occasionally, about 5 minutes or until onion is soft and translucent. Add salt, pepper and curry powder and stir to coat onion. Add peas and chicken broth and bring to a boil.
Remove from heat and blend in blender until smooth. Strain if desired. Reheat if necessary and pour into bowls. Top with sour cream.
recipe from: The Arizona Republic, 06/18/03
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