Curried Split Pea Soup
February 12, 2008 at 2:16 am 2 comments
This is a deliciously tasty soup…it’s much different than just your typical split pea. The spices give it such intense, rich flavors. Yum! It’s a one-pot deal…quick to prepare (although cooking time is 60+ minutes). Serve it over brown rice with a salad.
Curried Split Pea Soup
Vegan with a Vengeance
by Isa Chandra Moskowitz
Ingredients
16 oz dried split peas
1 Tablespoon olive oil
1 medium white onion, diced small
2 tablespoons fresh ginger, minced
3 cloves garlic, minced
8 cups water
1 carrot to grate in at the end (optional)
Spice blend
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
2 teaspoons salt
generous pinch cinnamon
Directions
Saute the onions in the olive oil at medium heat for about 5 minutes. Add garlic, ginger and spices. Saute 2 more minutes.
Add the water and stir well. Add the split peas. Cover and bring to a boil.
Bring heat back down to medium, let soup simmer for about an hour, until peas are tender. Grate in the carrot and serve. You can garnish with fresh cilantro if you have it on hand.
Entry filed under: Soup.
Happy Foody 
1.
Andrea | February 14, 2008 at 4:54 pm
Sara,
I make this almost exact dish except I use red lentils. 🙂
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