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.
Prep Time: 10 min
Cook Time: 60 min
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.