Curried Split Pea & Sweet Potato Soup
Adapted from Whole Foods Market Recipe
Hands-on time: 10 minutes – (plus soak the split peas overnight in lots of water)
Cooking time: 1 hour
1 cup yellow split peas
1 quart vegetable broth (I didn’t have any on hand, so I used chicken broth)
1 medium sweet potato, peeled and cut into chunks
7 whole green cardamom pods
1–2 tablespoons ghee (clarified butter) or canola oil (I actually used regular butter)
1 medium yellow onion, chopped (I used up my last onion for something else so I used ½ cup thinly sliced shallots)
1 teaspoon garam masala
1/2–1 teaspoon ground cumin
Juice of ½ lemon
1. Soak the split peas overnight in lots of water. Drain and rinse before adding to the broth.
2. Bring the broth to a boil in a Dutch oven. Add the drained split peas, sweet potato chunks and cardamom pods. Reduce the heat, cover and simmer for an hour or so. When the sweet potatoes are soft, mash them with a wooden spoon against the side of the pot. Be careful not to mash the cardamom pods.
3. In a skillet over medium heat, melt the ghee or butter. Reduce the heat to medium low and add the onions (or shallots), garam masala, cumin & cayenne. Cook for 10 minutes, stirring often.
4. Once the sweet potatoes are soft and split peas tender, add the spiced onions to the soup. Stir and cook for another 5 minutes or so. Remove the cardamom pods and season the soup with lemon juice and more cayenne if needed.
Related links: Food and Drink Easy Cooking recipes soup