Curried Split Pea Soup Recipes

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CURRIED SPLIT PEA SOUP



Curried Split Pea Soup image

Provided by Alton Brown

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
1 cup chopped onion
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh garlic
12 ounces dried green or yellow split peas, picked over and rinsed
5 cups chicken broth
1 tablespoon curry powder

Steps:

  • Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
  • Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

CURRIED HAM & SPLIT PEA SOUP



Curried Ham & Split Pea Soup image

This soup is great for stocking in the freezer and the curry gives it a warmer flavor, which goes so nicely with the salty ham. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Lunch

Time 7h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

2 tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
1 tablespoon curry powder
1 package (16 ounces) dried green split peas
2 cups cubed fully cooked ham
1 cup sliced fresh carrots
4 cups reduced-sodium beef broth
2 cups water
1/2 teaspoon pepper

Steps:

  • In a skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic and curry powder; cook 1 minute longer., Transfer to a 4- or 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 288 calories, Fat 5g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 683mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 16g fiber), Protein 23g protein. Diabetic Exchanges

CURRIED SPLIT PEA SOUP



Curried Split Pea Soup image

I saw this recipe when I watched Alton Brown on Food Network. I changed the recipe a bit to make it vegan (original included chicken broth and butter).

Provided by Laura Zimmerman

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 cup onion, chopped
1 pinch salt
1 pinch pepper
1 tablespoon garlic, minced
12 ounces split peas
5 cups vegetable broth
1 tablespoon curry powder

Steps:

  • Put the olive oil in a saucepan over medium-low heat. Add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Next, add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
  • Add the peas, vegetable broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes.
  • Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.
  • Recipe courtesy Alton Brown, 2005.

Nutrition Facts : Calories 374.8, Fat 8, SaturatedFat 1.1, Sodium 54, Carbohydrate 57, Fiber 22.8, Sugar 8.6, Protein 21.6

CURRIED SPLIT PEA SOUP



Curried Split Pea Soup image

Provided by Florence Fabricant

Categories     dinner, appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

3 tablespoons vegetable oil
2 medium-size onions, chopped
2 medium-size tart apples, peeled, cored and chopped
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 tablespoon curry powder
2 teaspoons ground cumin
1/2 teaspoon ground mustard seed
Salt and freshly ground black pepper to taste
1 pound dry split peas
8 cups water, approximately
Juice of 1 lime
Plain yogurt for garnish

Steps:

  • Heat oil in a large, heavy saucepan. Add the onions, apples, garlic and ginger and saute over medium-low heat until tender but not brown. Stir in curry powder, cumin and mustard seed.
  • Stir in split peas, add seven cups of the water, bring to a simmer, then cover and cook for about one hour, or a little longer, until the peas are tender. Stir in another cup or so of water that will give the soup the proper consistency.
  • Puree the soup in one or more batches in a food processor. The texture can be more or less smooth, according to your taste. If necessary add additional water.
  • Return the soup to the saucepan, add the lime juice and check the seasonings. Reheat and serve with a dollop of yogurt spooned into the center of each serving.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 8 grams, Fiber 23 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1179 milligrams, Sugar 13 grams, TransFat 0 grams

CURRY SPLIT PEA SOUP



Curry Split Pea Soup image

We set out to make some split pea soup and thought the flavor would be improved by adding some curry to it. It's wonderful on its own or over rice.

Provided by Emily P.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 1h25m

Yield 20

Number Of Ingredients 15

3 tablespoons olive oil
¼ cup lemon juice
8 cloves garlic, minced
3 carrots, sliced
2 white onions, sliced
6 stalks celery, sliced
10 cups water
8 cubes chicken bouillon
2 cups dried split peas
1 tablespoon Italian seasoning
1 teaspoon ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
½ teaspoon cayenne pepper
4 teaspoons curry powder

Steps:

  • In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
  • Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 16.1 g, Cholesterol 0.2 mg, Fat 2.5 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 0.4 g, Sodium 834.5 mg, Sugar 2.9 g

CURRIED SPLIT PEA SOUP WITH FRESH CORIANDER (CILANTRO)



Curried Split Pea Soup With Fresh Coriander (Cilantro) image

I developed this recipe through years of experimentation. It was based on a cheap dish that a former roommate showed me to make. He said that it litterally cost pennies a bowl. He just boiled a bag of yellow split peas and added spicy curry powder until the taste was right. I needed a little bit more of a fragrant flavour. It's still inexpensive to make and good to freeze. You can top it with some sour cream and/or avocado before serving to mellow the spice.

Provided by Snowcloud

Categories     Beans

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 14

450 g dried split green peas (you can use yellow too, but I find the green peas softer)
11 1/2 cups water
2/3 cup of chopped fresh cilantro
1/2 cup diced onion
1 shallot, diced
1 green onion, minced
3 garlic cloves, minced
3 tablespoons olive oil
3 teaspoons curry powder
1 teaspoon ground coriander
2 teaspoons ground dehydrated onion (powder)
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
salt and pepper

Steps:

  • In a large pot on low heat, warm olive oil with the spices (chili flakes, cumin, curry, corriander, onion powder).
  • Stir to form paste. DO NOT let the mixture burn!
  • Add onions, shallots, green onion and garlic. Mix so that nothing burns. This will take maybe five minutes.
  • Add half of the chopped corriander.
  • Rinse split peas in cold water, drain and add to pot. Stir immediately.
  • Turn heat to high.
  • Add the water and stir well.
  • Cover, bring to a boil for 10 minutes then turn heat to medium-low for another 50 minutes, stirring every few minutes.
  • Add the rest of the cilantro in the last 15 minutes.
  • Add salt and pepper to taste.
  • Serve or pack away for freezing.

Nutrition Facts : Calories 200.7, Fat 4.8, SaturatedFat 0.7, Sodium 14.5, Carbohydrate 29.6, Fiber 12, Sugar 4.2, Protein 11.4

CROCK POT CURRIED SPLIT PEA SOUP



Crock Pot Curried Split Pea Soup image

A spin off your regular split pea soup recipe and a great way to use up leftover ham! I used my leftover ham bone from Christmas dinner. The kids loved it. I got this recipe using Better Homes and Gardens' "Slow Cooker Meals."

Provided by gobruijns

Categories     Ham

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb dried split peas, rinsed and drained
1 lb smoked pork hocks or 1 lb ham bone
1 1/2 cups cooked ham, cubed
1 1/2 cups celery, coarsely chopped
1 cup onion, chopped
1 cup carrot, coarsely chopped
3 -4 teaspoons curry powder
1 tablespoon dried marjoram, crushed
2 bay leaves
1/4 teaspoon ground black pepper
6 cups water

Steps:

  • In a 5- to 6-quart slow cooker, combine split peas, pork hocks, ham, celery, onion, carrot, curry powder, marjoram, bay leaves, and pepper. Stir in the water.
  • Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours.
  • Discard bay leaves.
  • Remove pork hocks.
  • When pork hocks are cool enough to handle, remove meat from bones; discard bones.
  • Coarsely chop meat.
  • Return meat to soup.

CURRIED YELLOW SPLIT PEA SOUP WITH SPICED COCONUT



Curried Yellow Split Pea Soup with Spiced Coconut image

An easy Indian-spiced split pea soup with curry and fennel seeds topped with crunchy coconut chips and fragrant spices.

Provided by Carla Lalli Music

Categories     Bon Appétit     Dinner     Soup/Stew     Pea     Coconut     Seed     Healthy     Wheat/Gluten-Free     Vegetarian     Vegan

Yield Serves 4

Number Of Ingredients 18

Soup:
2 tablespoons coconut, olive, or vegetable oil
1 medium red onion, chopped
4 large carrots, scrubbed, chopped
Kosher salt
1 teaspoon fennel seeds
2 teaspoons Madras curry powder
1 teaspoon mustard seeds
12 ounces yellow split peas
6 cups chicken stock, low-sodium chicken broth, or water
Coconut and assembly:
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
2 teaspoons coconut, olive, or vegetable oil
1/4 cup unsweetened coconut flakes
Kosher salt
Cilantro leaves (for serving)

Steps:

  • Soup:
  • Heat a large heavy pot over medium and pour in oil. Add onion and carrots, season with a five-finger pinch of salt, and cook, stirring often, until vegetables are very tender and just taking on a hint of color at the edges, about 5 minutes. Lightly crush fennel seeds with a mortar and pestle, or roughly chop them. Add fennel seeds, curry, and mustard seeds to pot and cook, stirring, until fragrant (the mustard seeds may begin to pop), less than a minute. Add split peas, stir to coat, then add stock and 4 cups water. Increase heat and bring to a boil, then simmer, stirring occasionally and adding more water if soup looks too thick, until split peas are very tender and some are starting to disintegrate, 50-55 minutes.
  • Mash soup with a potato masher until split peas are in small pieces and soup is textured but creamy (if you prefer a smoother soup, use an immersion blender directly in the pot). Taste and adjust seasoning with more salt.
  • Coconut and assembly:
  • While the soup is simmering, lightly crush coriander, fennel, and mustard seeds.
  • Heat oil in a small skillet over medium and cook coconut flakes and spices, stirring constantly, until spices are sizzling and coconut is golden brown, about 1 minute. Transfer to a plate, season with salt, and let cool (coconut will crisp as it cools).
  • Serve soup topped with spiced coconut and cilantro.

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