Curry, bay leaves, ginger and garlic all work together to transform regular split pea soup into something exotic and fantastic.
Slideshow: More Warming Soup Recipes
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
5 garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon curry powder, plus more for garnish
Freshly ground black pepper
6 medium carrots, sliced
2 celery stalks, chopped
4 bay leaves
8 cups vegetable stock
1 pound dried split peas
How to Make It
In a large heavy pot, heat the oil over medium high heat until hot. Stir the onions, garlic, ginger, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden, about 6 minutes. Stir in the curry powder and cook 1 minute. Stir in the carrots, celery, bay leaves, stock, and split peas and bring to a simmer. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours. Season the soup with salt and pepper to taste, garnish with additional curry powder and serve.
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