- 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)
- 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.
- 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.
- 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.
- Garnish with dollops of cream and chives.
- Serve immediately.
- If you don’t have curry paste, use curry powder.
- This soup is suitable for freezing.
- Serving Size: 1 serving
- Calories: 136
- Sugar: 3 g
- Sodium: 793.6 mg
- Fat: 2.8 g
- Carbohydrates: 21.7 g
- Fiber: 8 g
- Protein: 7.4 g