Cream of Curried Vegetable & Split Pea Soup
Submitted by gabi
Indian-spiced split pea soup with curry powder, carrots, celery, and tomatoes, sautéed in ghee and finished with cream. Hearty, warming, and vegetarian-friendly in 40 minutes.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minSplit pea soup gets a serious upgrade when you bring curry powder and ghee to the party.
Vegetables get sautéed in hot ghee with curry powder bloomed right in the fat, which is the Indian technique that unlocks all those warm, toasty spice flavors.
Cooked split peas, tomatoes, and a splash of water simmer together until everything is tender, then cream or milk smooths it all out into a velvety, golden bowl.
Fresh coriander scattered on top brings a bright, herbal lift that ties the whole thing together.
Kitchen Tips
- Bloom the curry powder in hot ghee first. Adding spices directly to fat before the vegetables wakes up their essential oils and deepens the flavor dramatically.
- Use cooked split peas for this recipe. If starting from dried, cook them separately until soft before adding. Uncooked peas need much longer than 10 minutes.
- Ghee adds a nutty richness that regular butter can’t match. If you don’t have ghee, clarified butter or even coconut oil works as a substitute.
- Add cream gradually until you reach your preferred consistency. Some like it thick, some like it brothy. You’re the boss here.
Ingredients
Directions
Heat the ghee in a 3 to 4 quart deep pot over medium-high heat. When it is very hot, add the curry powder and immdeiately add the onion, carrots, and celery. Sauté the vegetables, stirring often to ensure that they brown evenly, for 5 minutes. Add 1 cup water, the tomatoes, split peas, pepper, and salt. Cover and cook over low heat until the vegetables are tender (10 minutes). Add enough light cream or milk to mellow and velvetize the soup as well as thin it.
Heat the soup thorougly and serve garnished with chopped fresh coriander.
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