Tuesday, February 05, 2008

Curried Split Pea Soup

Bowl o' baby vomit or surprisingly tasty soup? You decide.

  • 16 oz dried split peas

  • 1 T. olive oil

  • 1 medium white onion, diced small

  • 2 T. fresh ginger, minced (or powdered ginger, to taste--I think I used 1-2 t.)

  • 3 cloves garlic, minced

  • 8 cups water

  • 1 carrot to grate in at the end (optional)

  • 2 t. curry powder

  • 1 t. ground cumin

  • 1/4 t. ground coriander

  • 1/4 t. ground cardomom (I omitted this as I didn't have any)
  • salt to taste

  • generous pinch cinnamon


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 splitpeas. 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.

(recipe from the ppk)

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