CURRIED SPLIT PEA SOUP
Steps:
- Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
- Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.
CURRIED YELLOW SPLIT PEA SOUP WITH SPICED COCONUT
An easy Indian-spiced split pea soup with curry and fennel seeds topped with crunchy coconut chips and fragrant spices.
Provided by Carla Lalli Music
Categories Bon Appétit Dinner Soup/Stew Pea Coconut Seed Healthy Wheat/Gluten-Free Vegetarian Vegan
Yield Serves 4
Number Of Ingredients 18
Steps:
- Soup:
- Heat a large heavy pot over medium and pour in oil. Add onion and carrots, season with a five-finger pinch of salt, and cook, stirring often, until vegetables are very tender and just taking on a hint of color at the edges, about 5 minutes. Lightly crush fennel seeds with a mortar and pestle, or roughly chop them. Add fennel seeds, curry, and mustard seeds to pot and cook, stirring, until fragrant (the mustard seeds may begin to pop), less than a minute. Add split peas, stir to coat, then add stock and 4 cups water. Increase heat and bring to a boil, then simmer, stirring occasionally and adding more water if soup looks too thick, until split peas are very tender and some are starting to disintegrate, 50-55 minutes.
- Mash soup with a potato masher until split peas are in small pieces and soup is textured but creamy (if you prefer a smoother soup, use an immersion blender directly in the pot). Taste and adjust seasoning with more salt.
- Coconut and assembly:
- While the soup is simmering, lightly crush coriander, fennel, and mustard seeds.
- Heat oil in a small skillet over medium and cook coconut flakes and spices, stirring constantly, until spices are sizzling and coconut is golden brown, about 1 minute. Transfer to a plate, season with salt, and let cool (coconut will crisp as it cools).
- Serve soup topped with spiced coconut and cilantro.
CURRIED HAM & SPLIT PEA SOUP
This soup is great for stocking in the freezer and the curry gives it a warmer flavor, which goes so nicely with the salty ham. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 7h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic and curry powder; cook 1 minute longer., Transfer to a 4- or 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 288 calories, Fat 5g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 683mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 16g fiber), Protein 23g protein. Diabetic Exchanges
CROCK POT CURRIED SPLIT PEA SOUP
A spin off your regular split pea soup recipe and a great way to use up leftover ham! I used my leftover ham bone from Christmas dinner. The kids loved it. I got this recipe using Better Homes and Gardens' "Slow Cooker Meals."
Provided by gobruijns
Categories Ham
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 5- to 6-quart slow cooker, combine split peas, pork hocks, ham, celery, onion, carrot, curry powder, marjoram, bay leaves, and pepper. Stir in the water.
- Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours.
- Discard bay leaves.
- Remove pork hocks.
- When pork hocks are cool enough to handle, remove meat from bones; discard bones.
- Coarsely chop meat.
- Return meat to soup.
CURRIED SPLIT PEA SOUP
Provided by Florence Fabricant
Categories dinner, appetizer
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large, heavy saucepan. Add the onions, apples, garlic and ginger and saute over medium-low heat until tender but not brown. Stir in curry powder, cumin and mustard seed.
- Stir in split peas, add seven cups of the water, bring to a simmer, then cover and cook for about one hour, or a little longer, until the peas are tender. Stir in another cup or so of water that will give the soup the proper consistency.
- Puree the soup in one or more batches in a food processor. The texture can be more or less smooth, according to your taste. If necessary add additional water.
- Return the soup to the saucepan, add the lime juice and check the seasonings. Reheat and serve with a dollop of yogurt spooned into the center of each serving.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 8 grams, Fiber 23 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1179 milligrams, Sugar 13 grams, TransFat 0 grams
CURRIED CARROT AND SPLIT PEA SOUP
Adapted from the greedygourmet.com.If curry paste is not available use powder. Suitable for freezing.
Provided by littlemafia
Categories < 4 Hours
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring the split peas to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
- Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned.
- Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
- .Add the curried vegetable mixture to the split peas. Return to the boil, cover and simmer for a further 35 minutes until the vegetables and peas are tender.
- Transfer to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
- Garnish with dollops of cream and chives.
CURRIED SPLIT PEA SOUP WITH FRESH CORIANDER (CILANTRO)
I developed this recipe through years of experimentation. It was based on a cheap dish that a former roommate showed me to make. He said that it litterally cost pennies a bowl. He just boiled a bag of yellow split peas and added spicy curry powder until the taste was right. I needed a little bit more of a fragrant flavour. It's still inexpensive to make and good to freeze. You can top it with some sour cream and/or avocado before serving to mellow the spice.
Provided by Snowcloud
Categories Beans
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot on low heat, warm olive oil with the spices (chili flakes, cumin, curry, corriander, onion powder).
- Stir to form paste. DO NOT let the mixture burn!
- Add onions, shallots, green onion and garlic. Mix so that nothing burns. This will take maybe five minutes.
- Add half of the chopped corriander.
- Rinse split peas in cold water, drain and add to pot. Stir immediately.
- Turn heat to high.
- Add the water and stir well.
- Cover, bring to a boil for 10 minutes then turn heat to medium-low for another 50 minutes, stirring every few minutes.
- Add the rest of the cilantro in the last 15 minutes.
- Add salt and pepper to taste.
- Serve or pack away for freezing.
Nutrition Facts : Calories 200.7, Fat 4.8, SaturatedFat 0.7, Sodium 14.5, Carbohydrate 29.6, Fiber 12, Sugar 4.2, Protein 11.4
CROCK POT CURRIED SPLIT PEA SOUP
I've been meaning to add my recipe for pea soup for a long time. This is kind of a two for one soup; The first night you have it, it is a thin-ish soup and in the subsequent days it is more like a stew; or maybe wallpaper paste like my husband calls it! He had three BIG bowls tonight so I know it was a good one. I hope you try...
Provided by TERRI OPGENORTH
Categories Other Soups
Time 3h50m
Number Of Ingredients 13
Steps:
- 1. If you want to go through the process of sauteing The veggies and garlic in a little olive oil have at it! I have found that it doesnt add that much extra to this soup, dirties more dishes and takes up my limited time.
- 2. Turn your crock pot on high and add the ham bone and chicken stock.
- 3. Add the veggies as you cut them up then give the pot a stir.
- 4. Add seasonings to the pot and stir again.
- 5. If the liquid isnt up over the vegetables you will need to add water or more stock. I usually cook my stock down so its pretty concentrated so I just add water to cover.
- 6. Cook on high for three and a half hours or on low for seven. You can remove the bone and scrape the meat off or just give the soup a vigorous stir so the meat falls off the bones. I dont bother taking the bones out until I store the soup for the night.
- 7. Serve with a drizzle of bacon infused olive oil...YUM!
CURRIED SPLIT PEA SOUP
I saw this recipe when I watched Alton Brown on Food Network. I changed the recipe a bit to make it vegan (original included chicken broth and butter).
Provided by Laura Zimmerman
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the olive oil in a saucepan over medium-low heat. Add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Next, add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
- Add the peas, vegetable broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes.
- Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.
- Recipe courtesy Alton Brown, 2005.
Nutrition Facts : Calories 374.8, Fat 8, SaturatedFat 1.1, Sodium 54, Carbohydrate 57, Fiber 22.8, Sugar 8.6, Protein 21.6
CURRIED SPLIT PEA SOUP
I found this on the Post Punk Kitchen website. It has a nice delicate flavour, lacks msg, and is super cheap to make. I use 1 tsp of salt but the recipe calls for two.
Provided by Canadian_in_the_Bay
Categories Clear Soup
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Saute the onions in the olive oil at medium heat for about 5 minutes. Add garlic, ginger and spices. Saute 2 more minutes.
- Add the water and stir well. Add the split peas. Cover and bring to a boil.
- Bring heat back down to medium, let soup simmer for about an hour, until peas are tender. Grate in the carrot and serve. You can garnish with fresh cilantro if you have it on hand.
Nutrition Facts : Calories 223.1, Fat 2.5, SaturatedFat 0.3, Sodium 310.8, Carbohydrate 37.5, Fiber 15.2, Sugar 5.5, Protein 14.3
CURRIED SPLIT PEA SOUP
Steps:
- Chop onion and garlic. Chop bacon (if using). Saute chopped onion, bacon, and garlic in large soup pot. Add rinsed split peas and water (or broth). Cover and simmer one hour, until peas are tender. Process soup using an immersion blender. Add chopped carrot and celery. Add tomatoes and liquid. Season with salt, pepper, and curry powder. Cover and simmer until vegetables are tender (25-30 minutes). Use immersion blender to puree the soup a bit more. Add chopped parsley, if desired.
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