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Curried Yellow Split Pea Soup

soups, vegetables, curry

1 cup yellow split peas
1 tablespoon vegetable oil
2 cloves garlic; minced
1 1/2 teaspoons minced gingerroot
1 onion; chopped
2 teaspoon mild or medium curry powder
1 large baking potato; peeled and chopped
3 cup (each) vegetable stock and water
1/2 teaspoon pepper
----GARNISH----
2 tomatoes; seeded and diced
2 tablespoons chopped fresh coriander or parsley
1 tablespoon lemon juice

Serve this meal in a bowl with warm tortillas and a yogurt-dressed vegetable salad. Even if curry is not a favourite flavour, you'll probably like this soup because the curry is very mild. Sort and rinse split peas; drain well and set aside. In large saucepan or Dutch oven, heat oil over medium heat; cook garlic, ginger and onion, stirring occasionally, for 5 minutes or until softened. Add curry powder; cook for 30 seconds. Add potato and split peas; stir well. Add stock, water and pepper; bring to boil. Reduce heat to medium; simmer for 45 to 60 minutes or until thickened and peas are very tender. (Soup can be refrigerated in airtight container for up to 2 days; if desired, add up to 1/2 cup water when reheating.) Garnish: Combine tomatoes, coriander and lemon juice; sprinkle over each serving.

Contributor: Canadian Living Magazine - February, 1998

Yield: 4 servings

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