Curried Split-Pea Soup w/ Onion Croutons
2 tablespoons olive oil
1-1/2 cups chopped onions
1 clove garlic, minced
1 tablespoon curry powder
2 teaspoons grated ginger
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon cracked fennel seeds
6 cups vegetable stock
1 cup yellow split peas, rinsed
1 teaspoon turmeric
raw onion croutons, to taste
paprika, to taste
1. Heat olive oil in a large pot. Add onions; saute until tender and soft.
2. Add garlic, curry powder, ginger, coriander, cumin, garam marsala, cayenne pepper, and fennel seeds; saute for another minute.
3. Add stock, split peas, and turmeric; bring to a boil, then lower heat and simmer for 1 hour or until split peas are tender. Blend until smooth.
4. Serve with raw onion croutons and a dash of paprika on top.
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Source of recipe: What to do with the yellow split pea? I picked up a bag of these dried peas a few days ago and was literally lost as to what to do with them. The trend seems to be soup, I actually tried to eat these un-souped mixed in with rice and I almost choked to death on one! So that was an obvious sign that I should put these in soup. This soup is rather mild so if you like spice add more in. The croutons are made from the onion bread that we made for the raw tea sandwiches just cut into smaller pieces.