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Erbsensuppe - Aromatisch gewürzt mit Curry

Curried Split Pea Soup

This plant-based split pea soup is spiced with ginger, turmeric, cumin and curry giving it an Indian dhal flair. It’s hearty and makes enough for four well-sized servings, so you should have plenty to eat. Or serve it for 6 with some crusty bread or a green salad. Suitable for anyone following a vegetarian, vegan or gluten-free diet.
Course Soup
Category Curry
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 464 kcal
Autor Elle

Ingredients

  • 300 g dried green split peas, soaked overnight and rinsed
  • 2 tablespoons extra-virgin olive oil or ghee
  • 1 small yellow onion, chopped
  • 3 large garlic cloves, minced
  • 1/2 teaspoon of freshly grated ginger
  • 1/2 teaspoon ground turmeric
  • 1 teaspoons ground cumin
  • 1 teaspoon curry powder (mild)
  • 1/4 teaspoon chili flakes
  • a pinch of cayenne
  • 1 teaspoon sea salt
  • freshly ground pepper, to taste
  • 2 medium potato, peeled and chopped (ca 300 g)
  • 1 large carrot, peeled and chopped (ca 150 g)
  • 4 1/2 cups vegetable or chicken broth, plus 1/2 cup more to thin, if desired
  • a squeeze of 1/2 of a lemon (optional)

Method

  1. Heat the oil or ghee in a large heavy-bottomed pot over medium to medium-high heat.
  2. Add the onion and cook until the onion is translucent (about 5-7 minutes). Then add the garlic, ginger, turmeric, cumin, curry, chili, cayenne, salt and pepper and cook for another 2 minutes.
  3. Then add the potato, carrot, soaked split peas, and broth. Gently stir the mixture and then bring it to a boil. Reduce to a simmer, partially cover, and cook for about 75 minutes until the split peas are soft (check at 60 minutes for doneness, as time depends on age of split peas).
  4. Process a few times with an immersion blender, just to obtain creaminess but still preserving some texture from the peas…or as desired, depending on how you like your soup texture to be. I like mine on the more creamy side. Add more broth (or water) to reach the desired consistency, if needed.

  5. Add a squeeze of lemon juice (if using), stir, and then taste and adjust any seasoning necessary.
  6. Pour the soup into individual bowls. Garnish as desired (I like a drizzle of coconut milk or coconut yoghurt and micro greens or herbs). Serve and enjoy!

Notes