soup and such

simple, fresh vegetarian soups and more

curried yellow split pea soup

8 Comments

curried yellow split pea

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!

~Inge

Curried yellow split pea soup
Barely adapted from The Sprouted Kitchen

Ingredients:

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)

Method:

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!

 

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8 thoughts on “curried yellow split pea soup

  1. We made this today for lunch and it was delicious. I will be putting the rest into smaller containers to take to work this week. We had a lengthy discussion of the role and merit of the coconut milk and finally agreed that it would probably be just as good without, but the coconut milk does add a bit of richness to the texture and the taste. What do you think of omitting it?

    • It could probably be left out , especially since the amount is only one cup. I agree that it does add something interesting to the taste, though. I will have to give it a try once leaving it out and report back! I usually don’t love coconut milk in things, but I liked it here because it’s such a small amount. Actually, I think I’m growing to like coconut milk more and more. I used to buy the Goya brand but just recently bought a can of Thai Kitchen coconut milk (full fat, unsweetened) and it was noticeably creamier and thicker. Think I’ll stick to that brand from now on!

  2. Gonna try this next week! Perfect for a cold wintry night!

  3. We’ve missed you! Soup looks yummy!

  4. Looks like a delicious soup. Glad to see a new post!

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