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Low Carb or Gluten Free - Gluten Free (under construction)
Curried Yellow Split Pea Soup
1 pound (about 2 cups) yellow split peas
3 tablespoons butter
1 large onion, chopped
4 garlic cloves, chopped
2 teaspoons curry powder (or use 1 teaspoon cumin, 1/2 teaspoon ginger, 1/2 teaspoon garam masala, and a dash of cayenne)
1/2 teaspoon turmeric
3 carrots, peeled and chopped into large chunks
2 teaspoons kosher salt
Plain yogurt and chopped cilantro to garnish
Rinse the peas and put them in a large bowl. Pour over hot water to cover by 1 inch and let stand for 1 hour.
Heat the butter in a heavy, large saucepan over medium heat. Saute the onion until translucent, about 5 minutes. Add the garlic, curry powder, and turmeric and stir for 1 minute. Drain the peas and add to saucepan along with 7 cups water, carrots, and salt. Bring to boil. Reduce heat to very low, cover, and simmer until the peas are very tender and beginning to fall apart, about 1 hour.
Puree the soup until smooth. (I just fished out the carrot chunks and puréed them with about half of the soup, leaving the rest slightly chunky. If you want to avoid the blender altogether, you could dice the carrots before adding them to the pot instead of leaving them in chunks.) Season with salt and pepper to taste. Serve, topping each bowl with a spoonful of yogurt and a sprinkle of cilantro.
-serves 4 generously
Robin Bellinger
Adapted from Blue Eggs and Yellow Tomatoes
http://www.seriouseats.com/
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