Green Pea Curry Soup?

A friend made this in 1983 from a recipe in some woman's magazine, probably a NZ/Aust Womans Weekly and now wants to find this recipe again. I don't like curries so cannot help. Could someone else?

got this off Google, more there!

Green Split Pea Curry Soup

Ingredients

4 cups (2 lb) Green Split Peas, dried
3 cups Onions, diced
3 cups Carrots, diced
2 cups Celery, diced
6 cloves Garlic, crushed or minced
1 tbsp Ginger, ground
2 tbsp Cumin, ground
2 tbsp Coriander, ground
2 tsp Cardamom, ground
2 tsp Turmeric, ground
2 tbsp Lemon Juice
Cayenne Pepper, pinch, to taste (optional)
12 cups Water
(To enlarge the photo of the green split pea curry soup, click on the photo or link)

Preparation

Note: We use a large 6-1/2 quart slow cooker for this recipe. The recipe may be halved for a smaller cooker. It’s a good idea to start preparing the soup early in the morning.

Set slow cooker to “high. ” Preheat 12 cups of water to boiling and add to slow cooker with cover. (We heat the water 2 cups at a time in the microwave oven. )

While the water is heating, sort out any unwanted material from the dried green split peas. Rinse split peas well and add to the heated water in the slow cooker.

Wash and peel the onions and carrots. Dice and place in a microwaveable dish with cover. Wash and dice celery and add to the onions and carrots. Clean and crush or mince garlic and add it to the rest of the vegetables. Cover the dish and cook in the microwave oven until the vegetables are tender. (This saves cooking time. ) Then add them to the slow cooker.

Add all the seasonings and the lemon juice to the slow cooker and mix well. Add more hot water, if necessary. Cover and leave on “high” setting. Stir occasionally, checking to see if more hot water is needed for desired consistency.

The slow cooker may be left on “low” setting if you will be away during the day. Make sure that there is enough water in cooker before you leave.

When split peas are soft, turn slow cooker off.

Serve with a large tossed salad and enjoy!

There's a very simple and quick version made with frozen peas too:

500gm bag frozen peas
350ml chicken stock
1 onion, chopped
2tsp curry powder (or to taste)
Salt and pepper
Cream
Butter

Saute the onion in the butter until cooked, add the curry powder and cook another 1-2 mins.

Add the peas and the stock, bring to the boil and cook 5 mins

Using a stick blender puree the lot. If too thin simmer until it reduces a bit, otherwise just season and add a dash of cream. Stir well but don't boil again.

Serve.

that sounds much quicker than my above recipe.