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Curried Yellow Split Pea Soup

Curried soups are completely yummy and warming. They stimulate circulation and leave us cozy, relaxed and vitalized at the same time.

Ingredients
Extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1 small red onion, diced
2/3 teaspoon curry paste
sea salt
1 carrot, diced
2 stalks celery, diced
grated zest of 1 lemon
3-4 okra, diced
1 cup yellow split peas, rinsed very well
4 cups spring or filtered water
1 bay leaf
2-3 spring fresh basil, finely shredded

Directions 
Place about 3 tablespoons oil, garlic and onion in a soup pot over medium heat. When the onions begin to sizzle, stir in curry paste and a pinch of salt and saute for 2-3 minutes, to develop the heat of the curry paste. Stir in carrot and celery and a pinch of salt and saute for 1-2 minutes. Stir in lemon zest and okra, a pinch of salt and saute for 1 minute.

Add peas, water and bay leaf and bring to a boil covered. Reduce heat to low and cook until peas are quite soft, 45 minutes to 1 hour. Remove bay leaf and discard. Season the soup to taste with salt and simmer soup for 7-10 minutes more, stirring occasionally. Serve soup garnished with shredded fresh basil.

Makes 4-6 servings.



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