Monday, May 4, 2015

Curried Split Pea Soup

This is a very thick soup, almost a stew. Serve it over brown rice, baked potato or in a bowl by itself.

split pea soup - green and yellow peas

1 onion, chopped
1 carrot, chopped
2 to 3 cloves garlic, minced
1 to 2 Tablespoons fresh ginger, minced
8 cups vegetable stock
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon cardamom
1/8 teaspoon cinnamon
2 cups dried split peas (green or yellow or both)

optional: 1 tablespoon lemon juice
               1/4 cup chopped fresh parsley

In a large pot, saute' onion and carrot for 5 to 10 minutes in 1/4 cup of vegetable stock. Add 2 more tablespoons veg stock along with the garlic, ginger and dried spices and cook one minute more. Stir in remaining stock and split peas. Bring to boil. reduce heat, cover and cook for one hour or until peas are tender.

If desired, stir in lemon juice and or parsley just before serving.

* * *

Pressure cooker instructions: Cook under high pressure for 6 to 10 minutes allowing steam to release naturally. Check to see if peas are tender, cook a little longer if necessary.

More split pea recipes here.

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