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Ingredients
For 6 Serving(s)
golden-curried-pea-soup
- 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
Golden Curried Pea Soup Directions
- 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.