Curried Carrot and Split Pea Soup
photo by JustJanS
- Ready In:
- 2hrs 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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)
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
I come from the land of Dracula and I have two little daughters; they're three years apart.I travelled a lot and I lived in Hungary,Croatia,Canada,Thailand,Japan and Iran(DH is from here). I've seen a lot of wonderful places, the travel bug is still in me but waiting for DDs to grow a little so we can go together. Lots of wonderful memories and hoping to add some more,but my travelling style has to be adjusted now.No more backpacking! I feel old,suddenly.
My girls are everything for me and I'm lucky that I'm able to be at home with them.My life really changed since having them.
I like eating healthy,DH works out a lot and taught me about the right foods.Right now I'm trying to lose a few kg,but I'm happy if I lose one kg/month. Never needed a drastic diet,I drink a lot of water and luckylly there's no McDonalds here(yet) to eat junk food. I prefer homemade cooking to restaurants, these days we can make a better tasting meal at home. I like knowing what goes in my food and what hands are cooking it. I always look at a chef's hands and believe me I've seen dirty fingers too!
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