Golden Curried Pea Soup

Serving size:
 6

Ingredients

    • 2 T
    • vegetable oil
    • 1 c
    • onion, chopped
    • 2
    • medium carrots, peeled and diced
    • 3 clv
    • garlic, minced, or to taste
    • 8 c
    • water
    • 2
    • vegetable bouillon cubes
    • 1 lb
    • yellow split peas, rinsed
    • 1⁄2 c
    • raw brown rice or barley, rinsed
    • 2
    • bay leaves
    • 2 t
    • curry powder or to taste
    • 1 t
    • cumin seeds
    • 1⁄2 t
    • chili powder or to taste
    • 1⁄2 t
    • turmeric
    • 1 T
    • fresh ginger, minced
    •   pn
    • nutmeg
    •  
    • salt and pepper to taste
    • 8 oz
    • plain yogurt, optional
Prep
10 minutes
Ready in
10 minutes

Description

Delicious comfort food--make it as spicy as you like!

Recipe adapted from Vegetarian Soups for All Seasons

Instructions

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until golden.Add garlic, ginger and spices and cook a minute or two. Add all the remaining ingredients except the salt and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the peas are mushy, about 1 1/2 hours, stirring occasionally. When the peas are done, adjust the consistency with more water as needed, then season with salt and pepper. Discard the bay leaves and serve, garnished with a dollop of plain yogurt if desired.

Notes

This soup thickens considerably as it stands; thin with additional water as needed and adjust the seasonings.

Course: 

Special Diets: 

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