Best 3 Spiced Split Pea Soup Recipes

CURRIED YELLOW SPLIT PEA SOUP WITH SPICED COCONUT

Steps:

• Soup:
• Heat a large heavy pot over medium and pour in oil. Add onion and carrots, season with a five-finger pinch of salt, and cook, stirring often, until vegetables are very tender and just taking on a hint of color at the edges, about 5 minutes. Lightly crush fennel seeds with a mortar and pestle, or roughly chop them. Add fennel seeds, curry, and mustard seeds to pot and cook, stirring, until fragrant (the mustard seeds may begin to pop), less than a minute. Add split peas, stir to coat, then add stock and 4 cups water. Increase heat and bring to a boil, then simmer, stirring occasionally and adding more water if soup looks too thick, until split peas are very tender and some are starting to disintegrate, 50-55 minutes.
• Mash soup with a potato masher until split peas are in small pieces and soup is textured but creamy (if you prefer a smoother soup, use an immersion blender directly in the pot). Taste and adjust seasoning with more salt.
• Coconut and assembly:
• While the soup is simmering, lightly crush coriander, fennel, and mustard seeds.
• Heat oil in a small skillet over medium and cook coconut flakes and spices, stirring constantly, until spices are sizzling and coconut is golden brown, about 1 minute. Transfer to a plate, season with salt, and let cool (coconut will crisp as it cools).
• Serve soup topped with spiced coconut and cilantro.

SPICED SPLIT PEA SOUP

Steps:

• In a 4-qt. slow cooker combine first 12 ingredients. Cook, covered, on low until peas are tender, 8-10 hours., Stir in tomatoes; heat through. Discard bay leaves.

YELLOW SPLIT PEA SOUP WITH SPICED YOGURT

Steps:

• Pick over and discard any damaged peas or stones. Rinse the peas. Drain.
• In a soup pot over medium heat, melt the butter. Add the onion and carrot and saute, stirring, until the vegetables are soft, about 10 minutes. Add the ginger and stock or water and the rinsed peas. Bring to a boil, reduce the heat to low and simmer gently until the peas are completely soft, 45-60 minutes.
• Remove from the heat and let cool slightly. Use a blender, food processor or hand blender to puree until smooth. Thin with water or stock, if necessary. Season with salt and pepper.
• Meanwhile, to make the garnish, in a small bowl whisk together the yogurt, turmeric, cumin, ground coriander and salt and pepper to taste.
• Ladle the soup into individual bowls. Drizzle with the spiced yogurt and sprinkle with the cilantro.