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| Curried Split Pea Soup with Coconut Milk |
Here is the recipe:
Curried Split Pea Soup with Coconut Milk
Serves 6
Ingredients:
1 tbsp canola oil
2 medium yellow onions, chopped (2 generous cups)
6 cloves of garlic, chopped
5 carrots, peeled and thinly sliced into coins (about 1 cup of coins)
8 cups of low sodium chicken or vegetable broth *I used low sodium vegetable broth.
3 cups of yellow split peas
3 tbsp Indian curry powder *I used regular curry powder.
1 can light coconut milk
6 oz baby kale (or spinach) *I used spinach.
1/2 tsp fresh ground black pepper
1/2 tsp ground cumin
Pinch of cayenne pepper or to taste *I didn't use this.
Sea salt, to taste
1 tbsp canola oil
2 medium yellow onions, chopped (2 generous cups)
6 cloves of garlic, chopped
5 carrots, peeled and thinly sliced into coins (about 1 cup of coins)
8 cups of low sodium chicken or vegetable broth *I used low sodium vegetable broth.
3 cups of yellow split peas
3 tbsp Indian curry powder *I used regular curry powder.
1 can light coconut milk
6 oz baby kale (or spinach) *I used spinach.
1/2 tsp fresh ground black pepper
1/2 tsp ground cumin
Pinch of cayenne pepper or to taste *I didn't use this.
Sea salt, to taste
Directions:
1. In a large pot, bring broth and split peas to boil, then lower the heat and simmer covered until split peas are perfectly tender, mushy, and falling apart. It may take longer than an hour depending on the age of the split peas. *My split peas took 1 1/2 hrs.
2. Heat the canola oil in a large pot over medium heat. Add onions, carrots, 1 teaspoon salt, and saute over medium heat until softened, about 5 minutes.
3. Add garlic, black pepper, cumin, and curry powder, and saute another 1-2 minutes until the garlic is cooked.
4. Blend 1/2 the split peas with an immersion blender or standard blender. If using a standard blender, do not fill more than half full and use care as hot liquids can explode out of blender.
5. Add curried onion mixture to soup and simmer for 15 minutes.
6. Stir in the coconut milk, baby kale/spinach, and cayenne. Bring back to a boil for 3-5 minutes, stirring well until the soup is thick and creamy and the kale/spinach is wilted. Adjust salt as needed.
1. In a large pot, bring broth and split peas to boil, then lower the heat and simmer covered until split peas are perfectly tender, mushy, and falling apart. It may take longer than an hour depending on the age of the split peas. *My split peas took 1 1/2 hrs.
2. Heat the canola oil in a large pot over medium heat. Add onions, carrots, 1 teaspoon salt, and saute over medium heat until softened, about 5 minutes.
3. Add garlic, black pepper, cumin, and curry powder, and saute another 1-2 minutes until the garlic is cooked.
4. Blend 1/2 the split peas with an immersion blender or standard blender. If using a standard blender, do not fill more than half full and use care as hot liquids can explode out of blender.
5. Add curried onion mixture to soup and simmer for 15 minutes.
6. Stir in the coconut milk, baby kale/spinach, and cayenne. Bring back to a boil for 3-5 minutes, stirring well until the soup is thick and creamy and the kale/spinach is wilted. Adjust salt as needed.
I made half of a recipe of the Curried Split Pea Soup. As referenced above, I used regular curry powder, spinach, and did not add cayenne pepper to the recipe. The soup is absolutely delicious! The light coconut milk worked perfectly with this recipe. I cannot tell that this is not a full-bodied cream soup at all. Don't worry if your carrots are not fully softened in the large pot. Once you add them with the rest of the curried onion mixture to the soup and simmer, the carrots will be fully cooked.
I hope you will try this soup in the new year! Happy 2014 to all!
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