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.
