Warming split pea and carrot soup
This soup is hearty and warming, perfect for a cold winter’s day or even a rainy summer’s eve. I like to serve my soups like this one atop a handful or green leafies (such as spinach, chard or kale) with the heat of the soup wilting the greens. Or enjoy the soup with a side salad! If the heat of cayenne pepper bothers you, decrease the amount or omit altogether.
Serving size: 4-6
- 1 tbsp extra virgin olive oil
- 1 onion, finely chopped (about 2 cups)
- 2 garlic cloves, finely chopped
- 2 large carrots, coarsely grated (about 1 cup)
- 1/8 tsp cayenne (ground red pepper)
- ½ heaping tbsp (=1 ½ tsp) curry powder
- 2 cups split peas (yellow or green or both)
- 8 cups cold water
- sea salt and black pepper to taste
- In a large saucepan over medium heat, heat the olive oil and add the chopped onion. Cook gently for 2-3 minutes or until tender.
- Add garlic and carrot and cook for 2-3 minutes further, stirring often until softened.
- Next, add in the cayenne and curry powder and cook for 1 minute or until fragrant.
- Add split peas and cold water, bring up to the boil then reduce heat and simmer for 50-60minutes. Stir occasionally throughout the cooking time, more frequently towards the end. If you prefer the soup thinner, add additional water.
- Season to taste with sea salt and black pepper in the last 10 minutes of cooking. Serve hot and enjoy!
- Blend with a hand blender (immersion blender) or carefully in a regular blender if you desire a smoother consistency.