Curried Carrot and Split Pea Soup

There is no sign of winter leaving us any time soon, so we might as well get comfortable with a big cup of steaming soup.

Like a lot of people I sometimes fall into a cooking rut, especially when it comes to soups. My Achilles’ heel is pumpkin soup. It can be plain, roasted or curried but sometimes it gets a bit boring.

Most people I know dunk chunky pieces of crusty bread in their soup and are quite content with having it as a main meal while I watch them with envy. That’s the problem with being wheat and dairy intolerant. You can only have so much rye bread before getting absolutely sick of its sour aftertaste and rather skip it altogether.

The other day I spotted a gluten-free bread at the supermarket that looked enticingly “normal” but when I picked it up it was as heavy and stodgy as a brick. The perfect murder weapon was good enough to clunk someone over the head with and simply eat it afterwards to remove all the evidence. So no, alternative health breads are simply not an option or tempting at all.

Therefore I’m always looking for a nourishing but filling soup. Something that I can eat as a meal and not feel hungry half an hour later. That’s why pumpkin is so handy; it’s sweet, starchy and deeply satisfying. Another alternative is to use dried pulses as a base for a soup, which are notorious for keeping your blood sugar levels steady.

Stepping out of my comfort zone, I made this exquisite soup and it scored full marks for what I want out of a soup; tasty, easy to prepare, cheap, wholesome, gratifying and simply moreish.

Download and/or print the recipe! Click HERE.

Curried Carrot & Split Pea Soup
Serves 4
Preparation: 35 mins – Cooking Time: 1 hr 15 mins
Ingredients
  • 50g (2 oz) split yellow peas, soaked overnight in cold water
  • 1 small onion
  • 1 garlic clove
  • 225g (8 oz) carrots
  • 1 potato
  • 1 red chili
  • 15ml (1 tbsp) sunflower oil
  • 5ml (1 tsp) grated fresh root ginger
  • 7.5ml (1½ tsp) hot curry paste
  • salt and pepper
  • double cream, to serve (optional)
  • chopped chives, for garnishing (optional)
  1. Drain the split peas, rinse well and place in a large saucepan with 1.5 liters (2½ pints) cold water. Bring to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
  2. Peel and chop the onion, garlic, carrots and potato. Halve, deseed and chop the chili. Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned. Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
  3. 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. 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.
  4. Garnish with dollops of cream and chives.
  5. Serve immediately.
Notes
  • If you don’t have curry paste, use curry powder.
  • This soup is suitable for freezing.

 

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Comments

  1. Laurel says

    Looks delightful! I have the same dietary restrictions as you and have felt the same way about really really wanting that great piece of bread to dip. I have found the thing that is closest to real bread and when I first tried it I almost cried. The brand is UDNI’S and I like the whole grain one the best. I recommend searching it out. I missed sandwiches on bread so much! But, back to the soup…I am teaching my dad to cook, and this looks like a great one for us to try!

  2. says

    Thanks, Sarah & Veggie Belly! The joke is I had a completely different idea in mind for the cream pattern but luckily it came out okay in the end!

    What a bummer, Laurel. UDI’s breads seem to be only available in the USA. Oh well, I’m glad you found a great alternative!

    Thanks, Cookin’ Canuck!

    Let me know how you get on, Kathy. ;-)

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