Yelllow Sunshine Curry Kissed Split Pea Soup

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Sunny California is feeling like a far-off memory as we clear up into our brand-new home, below in sunny rainy windy and oh yes, chilly Brooklyn. I’m liking it here however. Nevertheless, spring has actually definitely not sprung so I’ve actually been rocking out with a lot of warming soups and this Curry Split Pea Soup has actually been among the favorites. If you want additional heat, add a dollop of spicy sun-dried tomato spread on top of you greens. I served it in this manner to my BF. His mouth is still on fire. Sorry monkie, but the touch of red appearances so rather in your photo …:)

Yelllow Sunshine Curry Kissed Split Pea Soup 02 Yelllow Sunshine Curry Kissed Split Pea Soup (Bite This)

 

For The Recipe

1 1/2 cup yellow split peas, soaked over night, drained and rinsed

1 medium winter season squash, peeled/seeded and cut into medium dice * sub sweet potato if you cannot discover any winter squash

1 dried out smoked chipotle chili

1 2-inch portion of fresh ginger, cut into 3 pieces

8 cups filtered water

1 teaspoon sea salt, or even more to taste

2 TB coconut butter

1 big yellow onion, chopped

2 garlic cloves, minced

1 celery stalk, cut into small dice

1 medium carrot, peeled and diced

1 bay leaf

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground ginger

1/4 teaspoon ground turmeric

1/4 teaspoon chili pepper (use less if you don’t want a bunch of heat!)

1 stick of cinnamon

1 TB mirin (Japanese rice wine)

1 TB mellow miso, dissolved in 2 TB warm water

juice of 1/2 a lemon

1 TB freshly grated ginger root

1 cup frozen or fresh natural green peas

 

Garnish:

1/2 cup fresh cilantro or flat-leaf parsley, sliced

a nice handful of sprouts or infant lettuce

Instructions

1. Drain and wash the soaked yellow spilt peas until the water is clear.
2. In average pot combine spilt peas, chili, ginger, cinnamon stick, bay leaf and 5 cups water over high heat.
3. Bring to boil and skim off any white foam that’s formed.
4. Minimize heat and simmer partly covered, for about an hour or until the split peas are soft and have broken down.
5. Include 1 teaspoon salt. Stir. Dispose of chili, ginger, cinnamon stick and bay leaf.
6. Warm coconut butter in saucepan and add onion, garlic, squash, celery and carrot.
7. Sauté about 10 minutes over average heat, or till vegetables are soft and starting to brown.
8. Stir in cumin, coriander, tumeric and cayenne.
9. Saute a few minutes then include vegetables to the pot of spilt peas.
10. Add mirin to vegetable saucepan in addition to 1 cup water and cook till all the brown goodness is cooked into the fluid.
11. Add to spilt pea pot.
12. In batches, thoroughly blend the soup in high rate mixer and include back to pot.
13. Stir in the frozen or fresh green peas.
14. Liquefy miso in 2 TB warm water and contribute to spilt peas. Stir in lemon juice and grated ginger.
15. Taste. Add more salt if necessary.
16. Garnish with fresh sliced cilantro or parsley, a good handful of sprouts or micro eco-friendlies and a dash of chili pepper.
Yelllow Sunshine Curry Kissed Split Pea Soup 01 Yelllow Sunshine Curry Kissed Split Pea Soup (Bite This)