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.
SPICED SPLIT PEA SOUP
A hint of curry adds the perfect amount of kick to this family pleasing soup. Just assemble the ingredients in the slow cooker and go about your day while it cooks. -Sue Mohre, Mount Gilead, Ohio
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a 4-qt. slow cooker combine first 12 ingredients. Cook, covered, on low until peas are tender, 8-10 hours., Stir in tomatoes; heat through. Discard bay leaves.
Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges
INDIAN-SPICED SPLIT PEA SOUP
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.
YELLOW SPLIT PEA SOUP WITH SPICED YOGURT
From the Williams-Sonoma Beans and Rice cookbook. While the yogurt sauce is good, we prefer it without. Instead, we just use a large amount of cilantro. This mildly gingery soup is best when served hot, but it is also good chilled. The distinctive yogurt topping is similar to Indian raita, a blend of yogurt and various spices.
Provided by OliveLover
Categories Beans
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pick over and discard any damaged peas or stones. Rinse the peas. Drain.
- In a soup pot over medium heat, melt the butter. Add the onion and carrot and saute, stirring, until the vegetables are soft, about 10 minutes. Add the ginger and stock or water and the rinsed peas. Bring to a boil, reduce the heat to low and simmer gently until the peas are completely soft, 45-60 minutes.
- Remove from the heat and let cool slightly. Use a blender, food processor or hand blender to puree until smooth. Thin with water or stock, if necessary. Season with salt and pepper.
- Meanwhile, to make the garnish, in a small bowl whisk together the yogurt, turmeric, cumin, ground coriander and salt and pepper to taste.
- Ladle the soup into individual bowls. Drizzle with the spiced yogurt and sprinkle with the cilantro.
Nutrition Facts : Calories 345.1, Fat 10.4, SaturatedFat 5.1, Cholesterol 26.3, Sodium 466.1, Carbohydrate 43.6, Fiber 13.2, Sugar 10.6, Protein 20.2
YELLOW SPLIT PEA SOUP WITH SPICED YOGURT
Steps:
- Pick over and discard any damaged peas or stones. Rinse peas and drain. In a soup pot over medium heat, melt the butter. Add the onion and carrot and saute, stirring, until the vegetables are soft, about 10 minutes. Add the ginger and stock. Bring to a boil, reduce heat to low and simmer gently until the peas are completely soft, 45-60 minutes. While soup is cooking, whisk together all the garnish ingredients except cilantro and refrigerate. When peas are soft, remove from heat and let cool slightly. Working in batches, puree in a food processor or blender. (Or puree with an immersion blender until smooth.) Thin with water or stock if necessary. Return to pan and reheat gently to serving temperature. Season to taste with salt and pepper. Ladle into bowls. Drizzle with spiced yogurt and sprinkle with cilantro.
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