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Curried Split Pea Soup

By Mary McDougall
I really love curried food. I have been making a variation of this soup for over 30 years and whenever I feel the urge for a simple curried dish, this is what I choose. I used to keep this really easy and just use the curry powder for seasoning, but I find the additional spices add even more flavor so it is worth the small amount of extra time it takes to add them. We like this best served in a bowl over some cooked brown rice.

Serves: 6-8

Prep Time: 10 min

Cook Time: 60 min

Ingredients

1/4 Cup Water
1 Onion, chopped
1 Carrot, chopped
2-3 Cloves Garlic, minced
2 Tbsp Fresh ginger, grated
8 Cups Water
2 Cups Split peas (green or yellow)
2 Tsp Curry powder
1 Tsp Cumin
1/4 Tsp Ground coriander
1/4 Tsp Cardamom
1/8 Tsp Cinnamon
1/4 Cup Fresh cilantro, chopped

Directions

Place the 1/4 cup water in a large soup pot with the onion, carrot, garlic and ginger. Cook, stirring frequently until onion softens slightly, about 3 minutes. Add the 8 cups water, the split peas and all the seasonings except the cilantro. Mix well, bring to a boil, reduce heat, cover and cook for about 1 hour until peas are tender. Stir in the cilantro just before serving and season with a bit of sea salt, if desired.
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