Curry Split Pea Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
20
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Source:

Ingredients for - Curry Split Pea Soup

1. Olive oil - 3 tablespoons
2. Lemon juice - ¼ cup
3. Garlic, minced - 8 cloves
4. Carrots, sliced - 3
5. White onions, sliced - 2
6. Celery, sliced - 6 stalks
7. Water - 10 cups
8. Chicken bouillon - 8 cubes
9. Dried split peas - 2 cups
10. Italian seasoning - 1 tablespoon
11. Ground cumin - 1 teaspoon
12. Salt - 1 tablespoon
13. Ground black pepper - 1 tablespoon
14. Cayenne pepper - ½ teaspoon
15. Curry powder - 4 teaspoons

How to cook deliciously - Curry Split Pea Soup

1. Stage

In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.

2. Stage

Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.