Curried Split Pea Soup
Updated Oct. 11, 2023
- Total Time
- 1 hour 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons vegetable oil
- 2medium-size onions, chopped
- 2medium-size tart apples, peeled, cored and chopped
- 2cloves garlic, minced
- 1teaspoon minced fresh ginger
- 1tablespoon curry powder
- 2teaspoons ground cumin
- ½teaspoon ground mustard seed
- Salt and freshly ground black pepper to taste
- 1pound dry split peas
- 8cups water, approximately
- Juice of 1 lime
- Plain yogurt for garnish
Nutritional analysis per serving (6 servings)
400 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 20 grams dietary fiber; 10 grams sugars; 19 grams protein; 1177 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a large, heavy saucepan. Add the onions, apples, garlic and ginger and saute over medium-low heat until tender but not brown. Stir in curry powder, cumin and mustard seed.
- Step 2
Stir in split peas, add seven cups of the water, bring to a simmer, then cover and cook for about one hour, or a little longer, until the peas are tender. Stir in another cup or so of water that will give the soup the proper consistency.
- Step 3
Puree the soup in one or more batches in a food processor. The texture can be more or less smooth, according to your taste. If necessary add additional water.
- Step 4
Return the soup to the saucepan, add the lime juice and check the seasonings. Reheat and serve with a dollop of yogurt spooned into the center of each serving.
Private Notes
Comments
The first split-pea soup I've enjoyed! Don't skip the yogurt and lime as that really makes the dish. I also doubled the spices for some extra kick.
This dish takes a long time, but it's mostly passive, so don't let that scare you away. It also makes excellent leftovers.
I was skeptical about the apple but it is that umami-addition in the soup. Delicious.
*"GOOD soup!" exclaimed my hubby after a couple of bites the first time we made this soup. Flavor even better than expected. *Recipe easy to cut in half for first time try. *Made a second time, full recipe, and added 2 small peeled and fine diced carrot and 2 stalks celery fine diced with apples and onion and we liked it even better. *Did not put in blender either time but lightly 'zipped' with immersion blender. *Lime juice is "it" to finish. *Improves 2nd day. Freezes well.
The peas take hours to cook. I've made sure I had fresh ones--still hours. I soaked them for several hours--still hours to cook. Are others maybe cooking them on their own first? The soup is (eventually) yummy, but it does not want to cook! And no, I'm not adding salt, I know that would slow it diwn.
needs more spice than stated in the recipe. Apples don't add much, not an umami flavor.
Topped with air fried chickpeas and some coconut milk and it turned out ok!