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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Cookgirl's Note:

    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!

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    Units: US | Metric


    1. 1
      In castiron skillet on low-medium heat lightly toast the dry spices just until fragrant, about 3-4 minutes. Set aside in small bowl.
    2. 2
      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.
    3. 3
      Reduce the heat and saute, stirring often, for about 10 minutes, or until vegetables have softened. Do not burn.
    4. 4
      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.
    5. 5
      For crockpot, cover and simmer for about 4 hours or until split peas are softened enough to puree.
    6. 6
      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.
    7. 7
      Serve hot. Garnish each serving with cilantro sprig if desired.

    Ratings & Reviews:


    Nutritional Facts for Curried Split Pea Soup

    Serving Size: 1 (170 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 389.1
    Calories from Fat 46
    Total Fat 5.2 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 35.8 mg
    Total Carbohydrate 67.9 g
    Dietary Fiber 22.4 g
    Sugars 11.3 g
    Protein 20.8 g

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