CURRIED SPLIT PEA SOUP
Steps:
- Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
- Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.
CURRY SPLIT PEA SOUP
We set out to make some split pea soup and thought the flavor would be improved by adding some curry to it. It's wonderful on its own or over rice.
Provided by Emily P.
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 1h25m
Yield 20
Number Of Ingredients 15
Steps:
- 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.
- 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.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 16.1 g, Cholesterol 0.2 mg, Fat 2.5 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 0.4 g, Sodium 834.5 mg, Sugar 2.9 g
CURRIED SPLIT PEA SOUP WITH FRESH CORIANDER (CILANTRO)
I developed this recipe through years of experimentation. It was based on a cheap dish that a former roommate showed me to make. He said that it litterally cost pennies a bowl. He just boiled a bag of yellow split peas and added spicy curry powder until the taste was right. I needed a little bit more of a fragrant flavour. It's still inexpensive to make and good to freeze. You can top it with some sour cream and/or avocado before serving to mellow the spice.
Provided by Snowcloud
Categories Beans
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot on low heat, warm olive oil with the spices (chili flakes, cumin, curry, corriander, onion powder).
- Stir to form paste. DO NOT let the mixture burn!
- Add onions, shallots, green onion and garlic. Mix so that nothing burns. This will take maybe five minutes.
- Add half of the chopped corriander.
- Rinse split peas in cold water, drain and add to pot. Stir immediately.
- Turn heat to high.
- Add the water and stir well.
- Cover, bring to a boil for 10 minutes then turn heat to medium-low for another 50 minutes, stirring every few minutes.
- Add the rest of the cilantro in the last 15 minutes.
- Add salt and pepper to taste.
- Serve or pack away for freezing.
Nutrition Facts : Calories 200.7, Fat 4.8, SaturatedFat 0.7, Sodium 14.5, Carbohydrate 29.6, Fiber 12, Sugar 4.2, Protein 11.4
PEA AND CORIANDER SOUP
This utterly delicious soup has a perky zing with the addition of fresh chilli.
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring the chicken stock to a boil. Melt the butter on a gentle heat and add the onions, garlic, and chilli. Season with salt and freshly ground pepper and sweat for 3 to 4 minutes. Add the peas and cover with the hot stock. Bring to a boil and simmer for 5 to 8 minutes. Add the coriander and puree the liquid in a blender. Season with salt, freshly ground pepper and a pinch of sugar, which enhances the flavour even further. Serve with a swirl of softly whipped cream and a few fresh coriander leaves sprinkled over the top.
CREAMY SPLIT PEA CURRY
This freezable vegetarian curry reheats well, and provides 3 of your 5 a day - perfect for busy families eating at different times
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat the oil in a large flameproof casserole dish with a lid. Add the onions and peppers, and cook for 10 mins until softened. Add the curry paste and nigella seeds, stir for 1 min, then add the split peas, tomatoes, coconut milk and coriander stalks. Bring to a simmer, then cover and bubble gently for 45 mins, or until the split peas are tender. If eating at different times, turn off the heat and cover the curry with a lid. Reheat on the hob or in a microwave until piping hot, adding a splash of water if the curry looks too thick.
- Just before serving, add the lime zest and juice, coconut yogurt and generous seasoning. Serve with rice or naan, with a dollop of yogurt on top and scattered with coriander leaves.
Nutrition Facts : Calories 435 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
CURRIED SPLIT PEA SOUP
I saw this recipe when I watched Alton Brown on Food Network. I changed the recipe a bit to make it vegan (original included chicken broth and butter).
Provided by Laura Zimmerman
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the olive oil in a saucepan over medium-low heat. Add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Next, add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
- Add the peas, vegetable broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes.
- Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.
- Recipe courtesy Alton Brown, 2005.
Nutrition Facts : Calories 374.8, Fat 8, SaturatedFat 1.1, Sodium 54, Carbohydrate 57, Fiber 22.8, Sugar 8.6, Protein 21.6
CURRIED PEA SOUP
Make and share this Curried Pea Soup recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in heavy large saucepan over medium-high heat.
- Add 1 onion and sauté until tender, about 10 minutes.
- Add curry and stir 30 seconds.
- Add 4 cups broth and peas and bring to boil.
- Reduce heat; simmer until peas are very tender, about 15 minutes.
- Season with salt and pepper.
- Puree in blender in batches.
- Thin with more broth if desired.
- Mix yogurt, cilantro and red onion in small bowl.
- Cover; chill up to 2 hours.
- Rewarm soup, stirring often.
- Serve with dollop of yogurt mixture.
CURRIED SPLIT PEA SOUP
I found this on the Post Punk Kitchen website. It has a nice delicate flavour, lacks msg, and is super cheap to make. I use 1 tsp of salt but the recipe calls for two.
Provided by Canadian_in_the_Bay
Categories Clear Soup
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 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 split peas. 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.
Nutrition Facts : Calories 223.1, Fat 2.5, SaturatedFat 0.3, Sodium 310.8, Carbohydrate 37.5, Fiber 15.2, Sugar 5.5, Protein 14.3
CURRIED SPLIT PEA SOUP
Provided by Florence Fabricant
Categories dinner, appetizer
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large, heavy saucepan. Add the onions, apples, garlic and ginger and saute over medium-low heat until tender but not brown. Stir in curry powder, cumin and mustard seed.
- Stir in split peas, add seven cups of the water, bring to a simmer, then cover and cook for about one hour, or a little longer, until the peas are tender. Stir in another cup or so of water that will give the soup the proper consistency.
- Puree the soup in one or more batches in a food processor. The texture can be more or less smooth, according to your taste. If necessary add additional water.
- Return the soup to the saucepan, add the lime juice and check the seasonings. Reheat and serve with a dollop of yogurt spooned into the center of each serving.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 8 grams, Fiber 23 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1179 milligrams, Sugar 13 grams, TransFat 0 grams
CURRIED SPLIT PEA SOUP
Enhanced flavor with the roasting of the spices, this is quick to make and perfect for a cold winter meal. From The Essential Vegetarian Cookbook. Don't forget to serve freshly baked bread with this soup!
Provided by COOKGIRl
Categories Grains
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In castiron skillet on low-medium heat lightly toast the dry spices just until fragrant, about 3-4 minutes. Set aside in small bowl.
- In same castiron skillet heat oil on medium heat, add the diced potatoes and cook for about 5 minutes or until light golden. Next add the onion, garlic, ginger, celery, apple, curry powder, cumin, mustard seeds, coriander and turmeric.
- Reduce the heat and saute, stirring often, for about 10 minutes, or until vegetables have softened. Do not burn.
- Transfer mixture to large soup pot or crock pot. Stir in the split peas and enough water to cover the peas by 2 inches. For range top directions, reduce heat to medium-low, cover and cook until the split peas are soft enough to puree, approximately 20 minutes.
- For crockpot, cover and simmer for about 4 hours or until split peas are softened enough to puree.
- Once cooked, puree the soup with an immersion blender. Reduce heat to low and stir in the lemon juice and fresh cilantro. Season to taste with salt and pepper.
- Serve hot. Garnish each serving with cilantro sprig if desired.
Nutrition Facts : Calories 389.2, Fat 5.2, SaturatedFat 0.5, Sodium 35.8, Carbohydrate 68, Fiber 22.4, Sugar 11.3, Protein 20.9
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- Heat olive oil (or a small amount of water) in a large pot or dutch oven over medium heat. Add onions and garlic and cook until onions are translucent (approx. 5 min.). Add curry paste, water, split peas, and carrot. Stir and bring to a boil. Reduce heat to a simmer, cover and let cook , stirring occasionally, until split peas are fully cooked and soft (approx. 50 - 60 min.) Turn off heat and let soup cool slightly.
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