Friday, April 22, 2011
Vegetarian Split Pea Soup with Curry
1 tablespoons of unsalted butter (or Earth Balance if you are vegan)
1 cup of chopped onion
1 tablespoon minced fresh garlic
12 ounces of dried green and/or yellow split peas
5 cups of vegetable broth or water (you can add 1 tsp of garlic powder, 1/2 tsp of turmeric, 1/2 tsp of sea salt, and/or 1/2 can of tomato sauce if using water)
1 tablespoon of curry powder. If you don't have curry powder then add 1 tsp of turmeric, 1/2 tsp of cumin, and a dash each (optional) of cinnamon, nutmeg, ginger powder, coriander, paprika, garlic powder, and/or ginger powder.
freshly ground black pepper to taste
Place butter into a 4-to-6 quart saucepan over medium heat. Once butter is melted, add the onion and a generous pinch of salt and sweat for 2-3 minutes. Add garlic and continue to sweat for 1-2 minutes. Do not let onions or garlic brown.
Add the peas, broth, and curry powder. Increase to high and bring to a boil. Reduce heat and simmer until the peas are tender, approximately 45-50 minutes. Taste and adjust seasoning as needed. Remove from stove. Using a stick blender, puree the soup (carefully).
This soup is great alone or with your favorite sandwich.
Recipe was adopted from Alton Brown, Food Network Chef