March 19, 2013 by Meg G.
Last Friday, Simple Supper turned into gourmet pizza take-out. (Don’t judge.) Lucky for you, Supper Clubbers, two Fridays ago we made two soups: alphabet and this delightful curried split pea soup. Twenty inches of snow prevented a few folks from making it and we wound up with soup for days! So this week, we opted for some delicious Corner Grille pizza for this week’s expected party of four. Well, as things go, we actually wound up with a party of seven. But hey, the more the merrier!
It happens to be snowing AGAIN (Did I mention that Worcester, MA is officially the snowiest city in the US this year?), so I figured now would be a good time to share this warm bowl of goodness. The curry flavor is quite subtle so fear not, curry-phobes (I’m talking to you, Mom). This recipe is easily veganized – just omit or substitute the honey and sour cream. Here goes!
Curried Split Pea Soup – adapted from Edible Biology
- 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
- 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.
- Sprinkle in curry powder, coriander, and ginger. Heat until fragrant, about 2 minutes.
- 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.
- 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.
- 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.)
- 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.
- 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!