Split Pea Soup with Curry

    (43)
    1 hour 25 minutes

    A hint of curry powder separates this split pea soup from the rest. It also has lemon juice, garlic, carrots, onions, celery, stock, Italian herbs and cayenne.


    32 people made this

    Ingredients
    Serves: 20 

    • 3 tablespoons olive oil
    • 1/4 cup lemon juice
    • 8 cloves garlic, minced
    • 3 carrots, sliced
    • 2 white onions, sliced
    • 6 stalks celery, sliced
    • 10 cups (2 1/2 litres) water
    • 8 chicken stock cubes
    • 2 cups (400g) dried split peas
    • 1 tablespoon Italian herbs
    • 1 teaspoon ground cumin
    • 1 tablespoon salt
    • 1 tablespoon ground black pepper
    • 1/2 teaspoon cayenne pepper
    • 4 teaspoons curry powder

    Directions
    Preparation:20min  ›  Cook:1hour5min  ›  Ready in:1hour25min 

    1. In a large saucepan over medium heat, heat the olive oil then stir in the lemon juice, garlic, carrots, onions and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl then refrigerate. Once slightly cool, place them into a blender and blend until the mixture forms a smooth puree.
    2. Pour the water into the saucepan then stir in the chicken stock cubes until they dissolve. Pour in the vegetable puree then bring the mixture to a boil over medium heat. Stir in split peas, Italian herbs, cumin, salt, black pepper, cayenne pepper and curry powder. Reduce heat to medium-low then cook until the peas soften and break down into a thick soup, at least 45 minutes.

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    Reviews and Ratings
    Global Ratings:
    (43)

    Reviews in English (35)

    by
    18

    Very good! I made mine in the slow cooker! BTW to the person that thinks you have to soak split peas overnight, you don't. It says so on the package of split peas.  -  08 Jun 2011  (Review from Allrecipes USA and Canada)

    by
    15

    An awesomely different soup, I really enjoyed it. A couple of things...first of all it's very salty- don't add the total amount of salt suggested, 1 T, if any additional at all. I added half that amount and it was too much. I also cut every spice in half and that was enough for me. I thought it tasted highly spiced and very complex with half the spices. I'd suggest starting with half and then adding more if you think it needs it and with the salt just leaving it out till you taste it. I used yellow split peas, I thought the color would be a bit more appetizing. I also presoaked the peas and still ended up cooking the soup over twice as long as the recipe called for to get the peas to be tender enough. This recipe sounds a bit farfetched but really, if you have adventurous tastebuds try it, it's worth the effort.  -  07 Nov 2011  (Review from Allrecipes USA and Canada)

    by
    14

    The flavor was really good- I love curry. Instead of olive oil I fried a pound of bacon, took the bacon out and used that oil. I added the bacon to the mix with the beans. I had a bit of troubles with this because I was trying to do it in a crock pot, but that had nothing to do with the recipe (I don't think). The only thing I didn't do was get the water boiling before adding the split peas, but obviously that was a mistake because no matter how long it cooked they never got soft.  -  29 Apr 2011  (Review from Allrecipes USA and Canada)

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