Curried Yellow Split Pea Soup with Pureed Carrot and Yam
Ingredients
- 1 pound yellow split peas
- 1 large yellow onion chopped
- 2 garnet yam peeled
- 1 bunch carrots
- 4 stalks celery or other veggie, optional
- 4 tbsp curry
- 4 tbsp tumeric
- 1 box vegetable stock
- 1 ginger stalk minced
- 1/2 cup coconut milk
- olive oil
- Salt and pepper to taste
Instructions
- Soak yellow split peas overnight if you can to soften or at least for a couple of hours.
- Chop onion and saute in pot until cooked. Add a couple of cups of water and pour lentils until water is covered over lentils. Cook on high.
- Meanwhile, microwave yams and boil the carrots until they are cooked.
- Once cooked, puree veggies (including ginger) in a blender with vegetable stock to help with the blending process.
- When you are finished, pour the liquid into the soup. Add curry, turmeric, coconut milk, salt and pepper. Season to the best of your liking! If you don't like a lot of curry put less or more. If you want it creamier add more coconut milk.
- Let the soup cook for about an hour until the lentils are fully cooked and serve!
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