Prep 35 mins
Cook 1 hr 35 mins
Adapted from the greedygourmet.com.If curry paste is not available use powder. Suitable for freezing.
- 50 g yellow split peas, soaked overnight in cold water
- 1 small onion, chopped
- 1 garlic clove, chopped
- 225 g carrots, chopped
- 1 potato, chopped
- 1 red chili, deseeded and chopped
- 15 ml sunflower oil
- 5 ml grated fresh gingerroot
- 7 1⁄2 ml hot curry paste
- salt and pepper
- double cream, to serve (optional)
- chopped chives, for garnishing (optional)
- Bring the split peas to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
- Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned.
- Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
- .Add the curried vegetable mixture to the split peas. Return to the boil, cover and simmer for a further 35 minutes until the vegetables and peas are tender.
- Transfer to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
- Garnish with dollops of cream and chives.
Great soup! I used green split peas and thai curry paste (not that hot but good). Great soup! Thanks for sharing!
Good pea soup, I really like the combo of peas with potato. My soup ended up simmering on low for quite some time so I added veg stock, and didn't need to use the blender to puree it, it was nearly there on it's own. I think it does need broth to help the flavour out, the S&P wasn't quite enough for me. I had to use curry powder as that's all I had on hand, that sub worked out really well. For anyone metricly challenged, ;) I used about 1/2 cup of dried yellow split peas - which puffed up to about 2 cups during the soaking process. Thanks Little!
This was good thanks little. I'm travelling right now and forgot to pack either my stick blender or food processor so I made this grating the vegetables and leaving the soup as is. It worked just fine. I think a home made stock would en-richen the soup (veg for vegetarians or chicken for non vegetarians would be good). I served this with natural yoghurt and chopped fresh coriander.