Cook1 hr 30 mins
I cut this out of the Vancouver Sun newspaper years ago. The article said they developed it in their test kitchen. It quickly became a family favourite. The caramelization of the onions and carrots takes some time but other than that, it is a breeze to make and very yummy. The pepper doesn't make any heat that we can detect but it might be spicy for some people. Healthy too!
- 3 tablespoons olive oil
- 2 onions, halved lengthwise and sliced
- 2 large carrots, diced finely
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 tablespoon fresh ginger, minced
- 1 serrano peppers or 1 jalapeno pepper, seeded and minced
- 2 cups yellow split peas, rinsed
- 8 cups broth (I use chicken but ham is good too)
- salt and pepper
- 1⁄2 cup chopped fresh cilantro (optional)
- Heat oil in a large heavy saucepan over medium heat. Add onions and carrots and cook for about 60 minutes or until golden brown, stirring frequently. Do not let burn. Add the garlic, curry powder, ginger and serrano pepper. Cook five minutes and set aside.
- In another large pan combine peas and broth. Bring to a boil and simmer for about an hour or until peas are tender.
- Process in a blender until smooth or use an immersion blender. (I often skip this.).
- Stir onion mixture into the soup and add salt and pepper to taste. Stir in cilantro if using but I usually don't bother. It's good either way.