Curried Split Pea Soup
Curry powder and ground cumin add an unexpected flair to traditional split pea soup.
Recipe information
Yield
Serves 6; 1 cup per serving
Ingredients
6 cups Chicken Broth (page 50), Beef Broth (page 52), Vegetable Broth (page 53), or commercial low-sodium broth
1 cup dried split peas, sorted for stones and shriveled peas, rinsed, and drained
2 medium carrots, chopped
1 large onion, chopped
1 1/2 teaspoons sugar
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon cayenne
3/4 teaspoon salt
Preparation
Step 1
In a Dutch oven, stir together all the ingredients except the salt. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 1 hour to 1 hour 30 minutes, or until the peas are tender (no stirring needed).
Step 2
Whisk in the salt. Whisk vigorously (but carefully, so you don’t burn yourself) to slightly mash the peas, thickening the soup to the desired consistency.
Nutrition Information
Step 3
(Per serving)
Step 4
Calories: 153
Step 5
Total fat: 0.5g
Step 6
Saturated: 0.0g
Step 7
Trans: 0.0g
Step 8
Polyunsaturated: 0.0g
Step 9
Monounsaturated: 0.0g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 339mg
Step 12
Carbohydrates: 27g
Step 13
Fiber: 10g
Step 14
Sugars: 7g
Step 15
Protein: 11g
Step 16
Calcium: 46mg
Step 17
Potassium: 568mg
Dietary Exchanges
Step 18
1 1/2 starch
Step 19
1 vegetable
Step 20
1/2 very lean meat
