CURRIED CARROT AND SPLIT PEA SOUP
Adapted from the greedygourmet.com.If curry paste is not available use powder. Suitable for freezing.
Provided by littlemafia
Categories < 4 Hours
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring the split peas to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
- Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned.
- Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
- .Add the curried vegetable mixture to the split peas. Return to the boil, cover and simmer for a further 35 minutes until the vegetables and peas are tender.
- Transfer to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
- Garnish with dollops of cream and chives.
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.
CURRIED YELLOW SPLIT PEA SOUP WITH SPICED COCONUT
An easy Indian-spiced split pea soup with curry and fennel seeds topped with crunchy coconut chips and fragrant spices.
Provided by Carla Lalli Music
Categories Bon Appétit Dinner Soup/Stew Pea Coconut Seed Healthy Wheat/Gluten-Free Vegetarian Vegan
Yield Serves 4
Number Of Ingredients 18
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.
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
VEGAN SPLIT PEA SOUP II
At the restaurant, this easy soup sold out in no time!
Provided by Elaine Hallyburton
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery and curry for about 5 minutes. Add the water, peas and salt. Simmer, stirring occasionally, for 45 to 50 minutes, or until very thick.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 25.1 g, Fat 2.3 g, Fiber 0.7 g, Protein 9.4 g, SaturatedFat 0.3 g, Sodium 400.6 mg, Sugar 2.2 g
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
YELLOW SPLIT PEA AND POTATO SOUP
A tangy cilantro-yogurt sauce tops off this ginger-, jalapeño- and curry-flavored soup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- In 3-quart saucepan, heat oil over medium-high heat. Cook bell pepper, onion, carrot, gingerroot, garlic and chili in oil, stirring occasionally, until onion is tender.
- Stir in all remaining soup ingredients. Heat to boiling; reduce heat. Cover and simmer 25 to 35 minutes or until peas and potatoes are tender.
- In small bowl, mix all sauce ingredients until blended. Top each serving with sauce.
Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 18 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 10 g, TransFat 0 g
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CURRIED CARROT AND SPLIT PEA SOUP - GREEDY GOURMET
From greedygourmet.com
Estimated Reading Time 3 mins
- Drain the split peas, rinse well and place in a large saucepan with 1.5 liters (2½ pints) cold water. Bring to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
- Peel and chop the onion, garlic, carrots and potato. Halve, deseed and chop the chili. Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned. Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
- Add the curried vegetable mixture to the split peas. Return to the boil, cover and simmer for a further 35 minutes until the vegetables and peas are tender. Transfer to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
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- In a large stainless steel pot set over medium to high heat, add the olive oil, garlic, bay leaves and onions. Stir really well and leave to cook until softened, about 10 minutes. Stir occasionally to prevent sticking.
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