Friday, April 22, 2011

Vegetarian Split Pea Soup with Curry

Preparation time: 15 minutes
Cook time: 50 to 60 minutes
Servings: 4


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

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