1/1 Photo of Yellow Split Pea Soup With Caramelized Onions
1 hr 50 mins
1 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!
My Private Note
Units: US | Metric
- 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)
- 1Heat 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.
- 2In another large pan combine peas and broth. Bring to a boil and simmer for about an hour or until peas are tender.
- 3Process in a blender until smooth or use an immersion blender. (I often skip this.).
- 4Stir 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.
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
Nutritional Facts for Yellow Split Pea Soup With Caramelized Onions
Serving Size: 1 (107 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 325.5
- Calories from Fat 73
- Total Fat 8.1 g
- Saturated Fat 1.3 g
- Cholesterol 0.4 mg
- Sodium 844.1 mg
- Total Carbohydrate 47.6 g
- Dietary Fiber 18.4 g
- Sugars 8.8 g
- Protein 17.7 g