"You'll need coffee shops and sunsets and roadtrips. Airplanes and passports and new songs and old songs, but eople more than anything else. You will need other people and you will need to be that other person to someone else - a living, breathing, screaming invitation to believe better things." - jamie tworkowski
CURRIED YELLOW SPLIT PEA SOUP // Serves 4-6
I bake up an extra sweet potato and scoop out the flesh to thicken up the soup. I find it deepens the flavor to not taste so legume-y. Perhaps a personal preference. You could use pumpkin puree or even cooked carrots if you have them on hand. Add more ginger or a sprinkle of cayenne if you'd like some heat. The soup will keep for a week but will thicken up in the fridge, so simply reheat with a touch more liquid.
I wish we'd had some naan on hand. Soup + naan. That would make for a wonderful dinner.
- 2 Tbsp. ghee or unsalted butter
- 1 small red onion, sliced
- 3 cloves garlic, roughly chopped
- 1 tsp. each sea salt and pepper
- 2 Tbsp. fresh grated ginger
- 1 tsp. turmeric
- 2 tsp. cumin
- 2 tsp. curry powder
- 3/4 cup roasted sweet potato
- 12 ounces dry yellow split peas, rinsed and drained
- 6 cups vegetable or chicken broth
- 1 cup coconut milk, remaining for garnish
- 1/3 cup orange juice
- chopped cilantro, black sesame, micogreens for garnish
In a large pot or dutch oven, warm the ghee or butter over medium heat. Add the onion, garlic, salt and pepper and saute until translucent, about 5 minutes. Add the ginger, turmeric, cumin, curry, sweet potato flesh, yellow split peas and broth. Stir and bring the mixture up to a boil, down to a gentle simmer, cover and cook for 45-55 minutes until the peas are very soft. With an immersion blender or in batches in a regular blender, puree until mostly smooth. I like mine a little chunky. Return to the pot.
Stir in the coconut milk, orange juice and taste for seasoning. Add cayenne or more ginger if you'd like it spicy. Serve each bowl with dollop of coconut milk on top, cilantro, black sesame and microgreens for garnish.
This post is sponsored by the U.S. Dry Pea and Lentil Council.
