Green Split Pea Curry Soup

Submitted by Topher

"Re-edited thanks to the review: A spiced up split pea soup. Cooking time depends on how you cook the vegetables. The cooking time on here is just a guess, 6 and 1/2 hours on high worked well in the crock pot"

 

• Ready In: 6hrs 50mins
• Ingredients: 16
• Serves: 6

ingredients

• 2 cups split peas, dried
• 1 1⁄2 cups onions, diced
• 1 1⁄2 cups carrots, diced
• 1 cup celery, diced
• 3 garlic cloves, crushed
• 1⁄2 tablespoon ground ginger
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cardamom
• 1 tablespoon ground turmeric
• 1 tablespoon lemon juice
• 1 tablespoon cayenne pepper, to taste
• 6 cups chicken broth (or 3 broth, 3 water)
• 1 chicken bouillon cube
• salt, to taste
• pepper, to taste

directions

1. Set slow cooker to high. Preheat 6 cups of water to boiling and add to slow cooker with cover.
2. While the water is heating, sort out any unwanted material from the dried green split peas. Rinse split peas well and add to the heated water in the slow cooker.
3. Wash and peel the onions and carrots. Dice and place in crockpot.
4. Wash and dice celery and add to the onions and carrots. Clean and crush or mince garlic and add it to the rest of the vegetables in the crockpot.
5. Add all the seasonings and the lemon juice to the slow cooker and mix well.
6. Cover and leave on high setting. Stir occasionally, checking to see if more hot broth/water is needed for desired consistency.
7. Let cook for 6 and 1/2 hours or until its at desired thickness.
8. Serve!

Reviews

[Cookin-jo]

I love curry and adding it to a split pea soup is a wonderful idea. I enjoyed the soup but I thought it would really benefit from a couple of additions. I missed the meaty flavour you usually get from a pea soup and when I added a chicken boullion cube it really made a difference. I think next time I would use at least half chicken broth instead of all water. I would also add some additional curry powder, more cayenne and salt and pepper. I used 1 Tbsp fresh ginger instead of ground. I didn't bother with the microwave and just threw everything into the crockpot for 6 1/2 hours on high which worked perfectly. With the few suggested changes this would be an excellent recipe and I will be making it again. Thank you, Topher.

 

[Maito]

Whatever adjustments you made to the spices worked for me - and gave this soup a great flavor. DH minced about 1/4 cup of fresh ginger, so I just used all of it, and it really made this different and special. I omitted the cardamom and bouillon and used less cayenne for our tastes.