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    You are in: Home / Recipes / Curried Carrot and Split Pea Soup Recipe
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    Curried Carrot and Split Pea Soup

    Curried Carrot and Split Pea Soup. Photo by JustJanS

    1/1 Photo of Curried Carrot and Split Pea Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    35 mins

    1 hr 35 mins

    littlemafia's Note:

    Adapted from the greedygourmet.com.If curry paste is not available use powder. Suitable for freezing.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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:

    1. 1
      Bring the split peas to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
    2. 2
      Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned.
    3. 3
      Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
    4. 4
      .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.
    5. 5
      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.
    6. 6
      Garnish with dollops of cream and chives.

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    Ratings & Reviews:

    • on March 21, 2011

      55

      Great soup! I used green split peas and thai curry paste (not that hot but good). Great soup! Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2010

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2010

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Curried Carrot and Split Pea Soup

    Serving Size: 1 (175 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 146.7
     
    Calories from Fat 33
    22%
    Total Fat 3.7 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 45.1 mg
    1%
    Total Carbohydrate 24.6 g
    8%
    Dietary Fiber 6.5 g
    26%
    Sugars 4.8 g
    19%
    Protein 5.0 g
    10%

    The following items or measurements are not included:

    chili

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