Curried Carrot and Split Pea Soup

Recipe by littlemafia
READY IN: 2hrs 10mins


  • 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 12
    ml hot curry paste
  • salt and pepper
  • double cream, to serve (optional)
  • chopped chives, for garnishing (optional)


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