• 1 cup dry split peas, soaked overnight
• 1 Tablespoon grapeseed oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1/2 large carrot, chopped
• 1 medium potato, peeled and chopped in cubes
• 1 teaspoon each curry powder and ground coriander
• 1/2 Tablespoon freshly grated ginger
• 1 teaspoon or more sea salt
• 4 cups veggie broth
• Cilantro and chives to taste
• Pepper, honey, and lemon juice to taste
• Sour cream and cilantro for garnish

1. Heat 1 Tbsp of grapeseed oil in a large soup pot. Saute garlic, onion, carrot and potato for 5 minutes or until lightly browned over medium-high heat.
2. Sprinkle in curry powder, coriander, and ginger. Heat until fragrant, about 2 minutes.
3. Add in salt, broth, and drained/rinsed split peas and bring to a light boil. Cover and simmer for about 1 hour until split peas are tender and falling apart.
4. Let soup cool and process roughly with an immersion blender. We left about 1/3 to 1/4 unprocessed so that there were some chunks of potatoes and carrots left.
5. Reheat soup and season to taste with about 1 tsp of honey, more salt and pepper, and a splash of lemon juice. (Don’t go overboard – the flavors will intensify.)
6. Simmer the soup uncovered if you desire it to be thicker. I probably simmered mine for an extra 10 minutes, as it was already pretty thick.
7. Serve garnished with a spoonful of sour cream and fresh cilantro.

Serve this soup in a pea-green bowl just for fun. ; )

If you think you don’t like pea soup, you might want to give this one a try. It has the consistency of potato soup with a lovely green color, warm curry flavor, and the brightness of cilantro. (If you hate cilantro, feel free to sub in some other fresh green things, like chives.) The sour cream topping gives it a nice finish, but isn’t necessary. We omitted the chili flakes, not knowing how our guests felt about heat, but if that’s your thing, go to town.

Enjoy this soup and think springtime thoughts!