Curry Split Pea Soup

This recipe makes a big pot of delicious split pea soup with the flavor of curry. It serves a bunch for a little, and you don't need a ham bone or any meat leftovers.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 106 Calories

Ingredients

• 1 tablespoon salt
• ¼ cup lemon juice
• 3 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 tablespoon ground black pepper
• 10 cups water
• 1 teaspoon ground cumin
• 3 carrots, sliced
• 8 cubes chicken bouillon
• 2 cups dried split peas
• ½ teaspoon cayenne pepper
• 4 teaspoons curry powder
• 8 cloves garlic, minced
• 2 white onions, sliced
• 6 stalks celery, sliced

Recipe Instructions

Step 1

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.

Step 2

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.