1) In a large pot heat the ghee or oil over medium-high heat. When oil is very hot, add in the curry powder, chopped onions, carrots and celery. Saute the vegetables, stirring often to ensure that they brown evenly, for about 5 minutes.
2) Add 1 cup of water, tomatoes, split peas, black peppers and salt. Mix and cook over low heat until the vegetables are tender (for about 10 minutes). Then add the light cream or milk (enough to mellow and velvetize the soup as well as thin it).
3) Heat the soup throughly, garnish with the chopped coriander/cilantro leaves and serve.