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Enhanced flavor with the roasting of the spices, this is quick to make and perfect for a cold winter meal. From The Essential Vegetarian Cookbook. Don't forget to serve freshly baked bread with this soup!
- 1 tablespoon canola oil or 1 tablespoon peanut oil
- 2 small red potatoes, skinned and diced
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 tablespoon freshly grated ginger
- 2 celery ribs, with leaves, minced
- 1 small granny smith apple, peeled, seeded, cored and chopped small (or similar tart apple)
- 1⁄2-1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon black mustard seeds
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground turmeric
- 1 1⁄2 cups yellow split peas (or 1 1/2 cups green split peas)
- 1 tablespoon fresh lemon juice
- fresh ground black pepper
- 1⁄4-1⁄2 cup freshly cilantro, minced
- In castiron skillet on low-medium heat lightly toast the dry spices just until fragrant, about 3-4 minutes. Set aside in small bowl.
- In same castiron skillet heat oil on medium heat, add the diced potatoes and cook for about 5 minutes or until light golden. Next add the onion, garlic, ginger, celery, apple, curry powder, cumin, mustard seeds, coriander and turmeric.
- Reduce the heat and saute, stirring often, for about 10 minutes, or until vegetables have softened. Do not burn.
- Transfer mixture to large soup pot or crock pot. Stir in the split peas and enough water to cover the peas by 2 inches. For range top directions, reduce heat to medium-low, cover and cook until the split peas are soft enough to puree, approximately 20 minutes.
- For crockpot, cover and simmer for about 4 hours or until split peas are softened enough to puree.
- Once cooked, puree the soup with an immersion blender. Reduce heat to low and stir in the lemon juice and fresh cilantro. Season to taste with salt and pepper.
- Serve hot. Garnish each serving with cilantro sprig if desired.