Ingredients
- 300 g dried green split peas, soaked overnight and rinsed
- 2 tablespoons extra-virgin olive oil or ghee
- 1 small yellow onion, chopped
- 3 large garlic cloves, minced
- 1/2 teaspoon of freshly grated ginger
- 1/2 teaspoon ground turmeric
- 1 teaspoons ground cumin
- 1 teaspoon curry powder (mild)
- 1/4 teaspoon chili flakes
- a pinch of cayenne
- 1 teaspoon sea salt
- freshly ground pepper, to taste
- 2 medium potato, peeled and chopped (ca 300 g)
- 1 large carrot, peeled and chopped (ca 150 g)
- 4 1/2 cups vegetable or chicken broth, plus 1/2 cup more to thin, if desired
- a squeeze of 1/2 of a lemon (optional)
Instructions
- Heat the oil or ghee in a large heavy-bottomed pot over medium to medium-high heat.
- Add the onion and cook until the onion is translucent (about 5-7 minutes). Then add the garlic, ginger, turmeric, cumin, curry, chili, cayenne, salt and pepper and cook for another 2 minutes.
- Then add the potato, carrot, soaked split peas, and broth. Gently stir the mixture and then bring it to a boil. Reduce to a simmer, partially cover, and cook for about 75 minutes until the split peas are soft (check at 60 minutes for doneness, as time depends on age of split peas).
- Process a few times with an immersion blender, just to obtain creaminess but still preserving some texture from the peas…or as desired, depending on how you like your soup texture to be. I like mine on the more creamy side. Add more broth (or water) to reach the desired consistency, if needed.
- Add a squeeze of lemon juice (if using), stir, and then taste and adjust any seasoning necessary.
- Pour the soup into individual bowls. Garnish as desired (I like a drizzle of coconut milk or coconut yoghurt and micro greens or herbs). Serve and enjoy!
Nutrition
Notes
- For the curry powder I use “Curry Klassisch” from Lebensbaum. It can be found in organic food stores.
- Soup holds 3 to 4 days in the refrigerator and freezes well.