From the midwest, I miss traditional spring. I miss the thunderstorms and also the silly quote that ‘April showers bring May flowers.’ And most likely things i miss most is getting a great excuse to consume soup on wet days. This split pea soup is my wet-day spring soup. It’s vibrant because of the yellow split peas and carrots yet still be comforting. Serve it over grains or perhaps a side of freshly baked pita or naan (my preference). If you possess the some time and will find the components, I suggest making your personal red curry paste for optimal flavor (I simply omit the shrimp paste) but alter just how much you increase the soup depending on how spicy you are making the paste.
5. from 1 reviews
Curry Split Pea Soup with Carrots
Author: Erin Alderson
Prep time: ten mins
Prepare time: 50 mins
Total time: one hour
Serves: 2 large servings
- 1 tablespoon essential olive oil
- 2 medium shallots, minced
- 3 cloves garlic clove, minced
- 1 tablespoon minced ginger root
- 3 tablespoons red curry paste (see note)
- 4 cups vegetable broth
- 1 cup water
- 1 cup yellow split peas
- 2 cups 1/4" diced carrots
- Salt, to taste
- Heat a sizable stock pot over medium heat. Add some shallots and prepare until aromatic and soft, five to six minutes. Stir within the garlic clove and ginger root, cooking for an additional pair minute. Next, include the curry paste, cooking for an additional minute.
- Measure within the stock and water. Provide a boil, add some split peas, reduce heat to low, and let prepare for 35 minutes.
- After 35 minutes, stir within the carrots and prepare for an additional ten to fifteen minutes before the split peas and carrots are soft. Taste and add salt when needed. Remove from heat and serve with yogurt, cilantro, lime wedges, and scallion vegetables if preferred.
+ Its not all curry paste is produced equal. Many are spicy, many are not. Many are filled with flavor, some haven't much flavor. Help make your own or try a few store-bought brands to locate a great one. Sometimes I have found the taste from the curry paste only arrives by having an extra pinch of salt.
Split Pea Soup
variations
I really like split pea soup since it works as a wonderful base for a wide variety of vegetables. I’ve been eating lots of carrots lately, and that's why I selected to talk about this version. However, there's easily another variations for every season.
Vegetables: Peas, taters, sweet taters, summer time squash, winter squash- all works with or instead of the carrots. If utilizing a more tender vegetable, like summer time squash, add it in nearer to the finish from the split peas cooking.
Curry Paste: Should you don’t need to make you’re own and may’t discover the paste in shops, make use of a good curry powder. It'll alter the direction from the soup but continues to be great.
Red Lentils: Can’t find split peas? You should use lentils. I love red lentils best because they break lower and help make the soup a little creamier- just keep close track of the consistency, you might have to increase the water to thin the soup.
I’ll be the first one to admit that I don't use split peas close enough within my cooking- It's my job to only use lentils. However, they're an excellent accessory for your kitchen making for wonderful soups as well as toppings for salads. Or, you could grind them right into a fun (colorful) flour .