Indian Yellow Split Pea Soup
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | ~1 hr |
| Source | The Daily Soup Cookbook (pg 138) |
| Yield / serves | 10 cups |
| Rating | Very good |
Ingredients
- 2 t garam masala
- 2 t turmeric
- 1 t ground coriander
- 2 T peanut oil
- 1 T sugar
- 1 large Spanish onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 T minced fresh ginger
- 1 t kosher salt
- 1/2 t cayenne
- 8 c Basic Vegetable Stock
- 1 lb yellow split peas, rinsed and picked over to remove debris
- 1 t minced fresh garlic
- 1/2 c chopped scallions
Preparation
Preheat the oven to 300 degrees.
Combine the garam marsala, turmeric, and coriander in an oven-proof skillet. Place in the oven and dry-roast for 5 minutes. Remove from the oven and set aside until ready to use.
Heat the oil and sugar in a large stockpot over medium heat. Add the onion and saute for 10 minutes until caramelized and golden brown.
Transfer the onions to a blender or food processor and puree until almost smooth.
Return the onions to the pan, add the celery and carrots, and sweat for 2 minutes.
Add the roasted garam masala mixture, ginger, salt, and cayenne and stir to coat the vegetables.
Add the stock and split peas, bring to a boil, reduce heat, partially cover, and simmer for 45 minutes, until the peas are tender.
Stir in the minced garlic and simmer for 2 minutes to heat through.
To serve, ladle the soup into bowls and top with chopped scallions.
