Feb 26, 2014
Hint of Curry Split Pea Soup
This yummy soup can be made with either yellow or green split peas, or split yellow mung beans. I used yellow split peas. The hint of curry and chopped cilantro give it an Indian flair and the coconut milk creates a creamy texture that everyone will love. I ate my share of split pea soup growing up. It was a staple in our house. My mom always added a ham hock to give it a smoky flavor. You could add some liquid smoke to achieve that flavor if you prefer it to the curry. Soups are great like that, aren’t they? Personalize to your heart’s content!
- 1 pound split peas
- 8 cups water
- 1 diced onion
- 2 cups diced carrots
- juice of one lime
- 1 tsp turmeric
- 1 TBS curry powder
- 1/8 tsp ground cloves
- 3 dates, pitted and chopped
- 1 tsp tamari or other low sodium soy sauce (optional and to taste)
- ½ pound baby spinach leaves
- 1 13-oz. can coconut milk (I used Thai Kitchen brand)
- Rinse the peas very well (until the water runs clear), then soak overnight.
- Drain and rinse again, then place the peas with the water in a large soup pot.
- Cover and simmer until tender (at least 3 hours, maybe longer). The more they cook, the easier they are to digest and the softer they are, making for a creamier soup.
- About half way through the cooking time, add the remaining ingredients, except the spinach.
- When the peas are done, blend the soup in a blender until creamy.
- Return to the pot and add the spinach. Simmer until the leaves are wilted.
- Top with a little extra chopped cilantro, some sliced red onion and a bit more coconut milk if desired.