Curry Split Pea Soup Food

CURRY SPLIT PEA SOUP

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.

PEA SOUP

Steps:

• Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
• Stir in peas. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.
• Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

CURRIED SPLIT PEA SOUP

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.

CURRIED HAM & SPLIT PEA SOUP

Steps:

• In a skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic and curry powder; cook 1 minute longer., Transfer to a 4- or 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

GREEN SPLIT PEA CURRY SOUP

Steps:

• Set slow cooker to high. Preheat 6 cups of water to boiling and add to slow cooker with cover.
• While the water is heating, sort out any unwanted material from the dried green split peas. Rinse split peas well and add to the heated water in the slow cooker.
• Wash and peel the onions and carrots. Dice and place in crockpot.
• Wash and dice celery and add to the onions and carrots. Clean and crush or mince garlic and add it to the rest of the vegetables in the crockpot.
• Add all the seasonings and the lemon juice to the slow cooker and mix well.
• Cover and leave on high setting. Stir occasionally, checking to see if more hot broth/water is needed for desired consistency.
• Let cook for 6 and 1/2 hours or until its at desired thickness.
• Serve!

CREAMY SPLIT PEA CURRY

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.

CURRIED YELLOW SPLIT PEA SOUP WITH SPICED COCONUT

Steps:

• Soup:
• Heat a large heavy pot over medium and pour in oil. Add onion and carrots, season with a five-finger pinch of salt, and cook, stirring often, until vegetables are very tender and just taking on a hint of color at the edges, about 5 minutes. Lightly crush fennel seeds with a mortar and pestle, or roughly chop them. Add fennel seeds, curry, and mustard seeds to pot and cook, stirring, until fragrant (the mustard seeds may begin to pop), less than a minute. Add split peas, stir to coat, then add stock and 4 cups water. Increase heat and bring to a boil, then simmer, stirring occasionally and adding more water if soup looks too thick, until split peas are very tender and some are starting to disintegrate, 50-55 minutes.
• Mash soup with a potato masher until split peas are in small pieces and soup is textured but creamy (if you prefer a smoother soup, use an immersion blender directly in the pot). Taste and adjust seasoning with more salt.
• Coconut and assembly:
• While the soup is simmering, lightly crush coriander, fennel, and mustard seeds.
• Heat oil in a small skillet over medium and cook coconut flakes and spices, stirring constantly, until spices are sizzling and coconut is golden brown, about 1 minute. Transfer to a plate, season with salt, and let cool (coconut will crisp as it cools).
• Serve soup topped with spiced coconut and cilantro.

CROCK POT CURRY SPLIT PEA SOUP

Steps:

• Place all ingredients except 1/2 Tbls. of the curry powder in a crock pot.
• Cover and cook on low setting for 10 to 11 hours.
• Stir in the remaining 1/2 Tbls. curry powder.
• Add more seasoned salt and pepper to taste, if needed.
• Garnish with chopped chives and croutons.

CURRIED PEA SOUP

Steps:

• In a large saucepan, bring the water, bouillon, garlic, curry powder, salt, pepper and mint to a boil. Stir in peas and celery. Return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peas and celery are tender. Cool slightly. , Place pea mixture and milk in a blender; cover and process until blended. Return to saucepan. Stir in cream; heat through (do not boil). Stir in lemon juice. Garnish with fresh mint if desired.