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Epicurious

Golden Curried Pea Soup

This long-simmering, yet easy winter soup is a natural choice as a hearty main dish. Make Whole Wheat Vegetable Muffins (page 149) while it’s cooking.

Recipe information

  • Yield

    8 or more servings

Ingredients

2 tablespoons olive oil
1 cup finely chopped onion
2 medium carrots, peeled and diced
2 to 3 cloves garlic, crushed or minced
8 cups water
2 vegetable bouillon cubes
1 pound dried yellow split peas, rinsed
1/3 cup raw brown rice or barley, rinsed
2 bay leaves
2 teaspoons good-quality curry powder, more or less to taste
1/2 teaspoon turmeric
1 teaspoon grated fresh ginger
Pinch of ground nutmeg
Salt and freshly ground pepper to taste

Preparation

  1. Step 1

    Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until golden.

    Step 2

    Add all the remaining ingredients except the salt and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the peas are mushy, about 1 1/2 hours, stirring occasionally.

    Step 3

    When the peas are done, adjust the consistency with more water as needed, then season with salt and pepper. Discard the bay leaves and serve. This soup thickens considerably as it stands; thin with additional water as needed and adjust the seasonings.

  2. Nutrition Information

    Step 4

    Per serving:

    Step 5

    Calories: 292

    Step 6

    Total fat: 4g

    Step 7

    Protein: 17g

    Step 8

    Fiber: 1g

    Step 9

    Carbohydrate: 48g

    Step 10

    Cholesterol: 0mg

    Step 11

    Sodium: 47mg

Vegan Soups and Hearty Stews for All Seasons
TagsSoupSoup/StewCarrotRoot VegetableVegetableSplit PeaBean and LegumeBrown RiceRiceRice & GrainsBarleyTurmericHerbs & SpicesGingerOnionMainDinnerLunchVeganVegetarianDairy FreeNut FreeEasyOne-Pot MealsWeeknight MealsSimmerWinterCookbooks
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