Curried Carrot and Split Pea Soup |
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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 4 |
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Adapted from the .If curry paste is not available use powder. Suitable for freezing. Ingredients:
50 g yellow split peas, soaked overnight in cold water |
1 small onion, chopped |
1 garlic clove, chopped |
225 g carrots, chopped |
1 potato, chopped |
1 red chili, deseeded and chopped |
15 ml sunflower oil |
5 ml grated fresh gingerroot |
7 1/2 ml hot curry paste |
salt and pepper |
double cream, to serve (optional) |
chopped chives, for garnishing (optional) |
Directions:
1. Bring the split peas to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
2. Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned.
3. Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
4. .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.
5. 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.
6. Garnish with dollops of cream and chives.
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