Sunday, November 27, 2016
Golden Curried Pea Soup
Soups and Hearty Stews for All Seasons by Nava Atlas
2 tablespoons olive oil
1 cup finely chopped onion
2 medium carrots, peeled and diced
2-3 cloves garlic, crushed or minced
8 cups water
2 vegetable bouillon cubes
1 lb. dried yellow split peas, rinsed
1/2 cup raw brown rice or barley, rinsed (I used barley)
2 bay leaves
2 teaspoons curry powder more or less to taste
1/2 teaspoon turmeric
1 teaspoon grated fresh ginger
pinch of ground nutmeg
salt and freshly ground pepper to taste
Heat the onion a soup pot. Add the onion and sauté over medium-low heat until golden.
Add all the remaining ingredients except the salt and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the peas are mushy, about 1 1/2 hours. *****I like to add my spices to the onion, garlic and carrot mixture before adding liquid.
When the peas are done, adjust the consistency with more water as needed, then season with salt and pepper. Discard the bay leaves and serve. This soup thickens considerably as it sands; thin with additional water as needed and adjust the seasonings.