Curry Split Pea Soup

Curry Split Pea Soup

23 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 25 m
Emily P.
Recipe by  Emily P.

“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.”

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Ingredients

Adjust Servings

Original recipe yields 20 servings

Directions

  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.
  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.

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Reviews (23)

Rate This Recipe
CristieCM
17

CristieCM

Very good! I made mine in the slow cooker! BTW to the person that thinks you have to soak split peas overnight, you don't. It says so on the package of split peas.

Ms.Kara
14

Ms.Kara

The flavor was really good- I love curry. Instead of olive oil I fried a pound of bacon, took the bacon out and used that oil. I added the bacon to the mix with the beans. I had a bit of troubles with this because I was trying to do it in a crock pot, but that had nothing to do with the recipe (I don't think). The only thing I didn't do was get the water boiling before adding the split peas, but obviously that was a mistake because no matter how long it cooked they never got soft.

Liz D.
13

Liz D.

An awesomely different soup, I really enjoyed it. A couple of things...first of all it's very salty- don't add the total amount of salt suggested, 1 T, if any additional at all. I added half that amount and it was too much. I also cut every spice in half and that was enough for me. I thought it tasted highly spiced and very complex with half the spices. I'd suggest starting with half and then adding more if you think it needs it and with the salt just leaving it out till you taste it. I used yellow split peas, I thought the color would be a bit more appetizing. I also presoaked the peas and still ended up cooking the soup over twice as long as the recipe called for to get the peas to be tender enough. This recipe sounds a bit farfetched but really, if you have adventurous tastebuds try it, it's worth the effort.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 106 cal
  • 5%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 16.1 g
  • 5%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 834 mg
  • 33%

Based on a 2,000 calorie diet

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