Curried Split Pea Soup

By Hklbrries

Split peas take on a whole new dimension in this subtly spiced Indian soup. It can be prepared and refrigerated up to 2 days ahead of time or frozen for up to 2 months. Do not add the yogurt or lemon juice until reheating it.

Ingredients

• 8 cups vegetable stock
• 2 cups yellow split peas
• 1 cup minced onion (approximately 1/2 pound)
• 2 garlic cloves, minced
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1 tbsp black peppercorns
• 12 whole cloves
• 1 bay leaf
• 1 tsp mustard seeds
• 1/2 cup nonfat plain yogurt
• 2 tbsp lemon juice
• Freshly ground black pepper
• Salt
• Nonfat plain yogurt, for garnish
• Garlic Croutons (recipe in collection)
• Cilantro, for garnish

Preparation

Step 1

In a large saucepan, combine the vegetable stock, peas, onions, garlic, curry powder, and turmeric. In a piece of cheesecloth, tie together the peppercorns, cloves, bay leaf, and mustard seeds. Add the spice bag to the saucepan and bring to a boil. Reduce the heat and simmer, covered, 45 minutes to 1 hour, or until the peas are just tender. Squeeze the liquid from the spice bag and discard it.

Cool the soup a bit, then process in a blender or food processor; process to a coarse rather than a smooth puree. Return the soup to the saucepan. Just before serving, heat through and stir in the yogurt and lemon juice. Season to taste with pepper and salt. Garnish each serving with a dollop of yogurt, a few toasted garlic croutons, and chopped cilantro.