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Curried Yellow Split Pea Soup

Curried soups are completely yummy and warming. They stimulate circulation and leave us cozy, relaxed and vitalized at the same time.

Extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1 small red onion, diced
2/3 teaspoon curry paste
sea salt
1 carrot, diced
2 stalks celery, diced
grated zest of 1 lemon
3-4 okra, diced
1 cup yellow split peas, rinsed very well
4 cups spring or filtered water
1 bay leaf
2-3 spring fresh basil, finely shredded

Place about 3 tablespoons oil, garlic and onion in a soup pot over medium heat. When the onions begin to sizzle, stir in curry paste and a pinch of salt and saute for 2-3 minutes, to develop the heat of the curry paste. Stir in carrot and celery and a pinch of salt and saute for 1-2 minutes. Stir in lemon zest and okra, a pinch of salt and saute for 1 minute.

Add peas, water and bay leaf and bring to a boil covered. Reduce heat to low and cook until peas are quite soft, 45 minutes to 1 hour. Remove bay leaf and discard. Season the soup to taste with salt and simmer soup for 7-10 minutes more, stirring occasionally. Serve soup garnished with shredded fresh basil.

Makes 4-6 servings.


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