Best Indian Spiced Pea Soup Recipes

Indian Spiced Pea Soup image

Provided by AbsurdBookNerd

Categories Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons ghee or 1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, minced
1 small potato, diced
1 inch piece fresh gingerroot, peeled and sliced
1 teaspoon ground cumin
1 teaspoon ground coriander
3 3/4 cups vegetable stock
2 cups fresh peas or 2 cups frozen peas
1 fresh green chile, chopped
1 1/4 cups light cream
salt and pepper

Steps:

Heat the ghee or oil in a heavy bottomed sauce pan and saute the onion and garlic for 5 minutes, until soft and lightly brown.
Add potato, ginger, cumin, and coriander - stir well. Continue cooking gently over low heat for a few minutes, stirring until the potatoes are covered with the spices.
Pour in the vegetable stock and bring to boil. Reduce heat, cover, simmer for 15 minutes.
Add peas and chili, salt and pepper. Continue cooking for 5 minutes over low heat.
Blend soup with a hand blender (or regular blender or food processor) until smooth and return to the pan. Place over low heat and stir in cream. Serve hot.

Nutrition Facts : Calories 321, Fat 21.5, SaturatedFat 13.1, Cholesterol 65.9, Sodium 39.6, Carbohydrate 26.8, Fiber 5.9, Sugar 6.9, Protein 7.7

Indian-Spiced Split Pea Soup image

Yield serves 6

Number Of Ingredients 18

For aromatics
2 tablespoons sunflower or other neutral-tasting oil
1 medium onion peeled and minced (1 cup)
3 medium garlic cloves, peeled and minced
1 1/2-inch piece fresh ginger, peeled and minced (about 2 tablespoons)
6 medium scallions, white and pale-green parts only, trimmed and thinly sliced
1 small dried red chile
2 teaspoons coarse salt, plus more to taste
1/4 teaspoon turmeric
For soup
1 pound yellow split peas, picked over and rinsed
8 to 10 cups water
For finishing
2 tablespoons sunflower or other neutral-tasting oil
3/4 teaspoon cumin seeds
1 teaspoon mustard seeds
2 tablespoons fresh lime juice (about 1 to 2 limes), plus wedges for serving (optional)
2 tablespoons coarsely chopped cilantro

Steps:

Cook aromatics Heat the oil in a saucepan over medium-high heat. Add the onion, garlic, ginger, scallions, chile, and salt. Cook, stirring frequently, until onions are translucent and ginger is fragrant, about 3 minutes. Add turmeric
Make soup Add peas and 8 cups water. Bring to a boil, then reduce to a simmer, and cook, partially covered, until peas are falling apart and very tender, 45 minutes to 1 hour 15 minutes. (Check after 30 minutes and add more water if necessary. Remove chile, if desired, and discard.)
Finish and serve Heat the oil in a skillet over medium heat. Add cumin and mustard seeds; cook until mustard seeds start to pop and cumin is fragrant, about 30 seconds. Add spices to the soup, stir to combine, and cover pot. Let stand for 10 minutes to allow the flavors to meld. Stir in lime juice and cilantro; season to taste with salt. Serve immediately, with lime wedges, if desired. The soup can be refrigerated in an airtight container up to 3 days. Thin with water before serving, if necessary.