Spicy Yellow Split Pea Soup

Clock Icon 1 hour 10 minutes |
Servings: 6 |
Prep: 10 minutes |
Cook: 1 hour

Ingredients

  • 2 Tbsp (30 mL) canola oil
  • 1 onion, finely diced
  • 3 carrots, diced
  • 3 cloves garlic, minced
  • 1  - inch grated ginger or 1 tsp (5 mL) ground ginger
  • 2 tsp (10 mL) cumin powder
  • 2 tsp (10 mL) turmeric powder
  • 2 tsp (10 mL)coriander
  • ½ tsp (2 mL) cayenne pepper
  • 2 cups (500 mL) or 1 lb. (454 g) yellow split peas, rinsed
  • 8 cups (2 L) vegetable soup stock
  • 1 Tbsp (15 mL) lemon juice
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish



Method

  1. In large pot heat canola oil.
  2. Add onions and carrots and cook 3-5 minutes to soften.
  3. Stir in garlic and ginger and cook 1 minute.
  4. Add cumin, turmeric, coriander, cayenne and split peas. Heat until fragrant, 30 seconds.
  5. Add soup stock. Bring to boil. Reduce heat, cover with lid slightly askew and simmer until peas and vegetables are tender, 45 minutes. Stir occasionally.
  6. Remove from heat
  7. Using a hand blender or food processor carefully puree until smooth, adding water if needed.
  8. Stir in lemon juice. Taste and adjust seasoning.
  9. Serve garnished with fresh greens of your choice.

Tips

Recipe courtesy of GettyStewart.com

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