Aaaaaand we’re back! Apologies for the unintended hiatus.
Here’s one more soup idea for 2014. It’s easy to make, delicious, and a little spicy!
All the credit for this soup goes to The Sprouted Kitchen. I’ve written out the recipe below, but I didn’t really change much from the original, other than subbing carrots for the sweet potato because it’s what I had on hand. I’m sure the sweet potato option would be equally delicious. Either way, this recipe is a keeper.
Happy holidays to all the spirited Soup and Such readers out there! I hope you get to clink glasses with people you love as you ring in the new year. I have promised myself to keep this blog freshly updated throughout 2015. Can’t wait to share more easy vegetarian soup et al. recipes with you!
Until next time!
Curried yellow split pea soup
Barely adapted from The Sprouted Kitchen
2 tablespoons butter
1 small red onion, chopped
3 garlic cloves, chopped
2-3 carrots, chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons freshly grated ginger
1 teaspoon turmeric
2 teaspoons cumin
2 teaspoons curry powder
Dash of cayenne pepper
1.5 cups dry yellow split peas
6 cups veggie broth
1 cup coconut milk
1/3 cup orange juice
chopped cilantro (optional garnish)
1. Melt butter in your favorite soup pot. Add the onion, garlic, salt, and pepper. Cook for about 5 minutes. Add the ginger, turmeric, cumin, curry, cayenne, split peas, and broth. Mix everything up, bring to a boil, then simmer (covered) for about 45-55 minutes (or until the peas are very soft).
2. Use an immersion blender to puree the soup to desired thickness. Then, stir in the coconut milk and orange juice. Warm the soup back up and give it a taste for a seasoning check. Mine didn’t need anything at this point – it was good to go!
3. Serve in bowls with chopped cilantro as a garnish plus an extra drizzle of coconut milk, if desired. This soup goes really well with Naan on the side!