Curried Split Pea Soup

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 136.0

Total Fat: 2.8 g
Cholesterol: 0.0 mg
Sodium: 793.6 mg
Total Carbs: 21.7 g
Dietary Fiber: 8.0 g
Protein: 7.4 g

View full nutritional breakdown of Curried Split Pea Soup calories by ingredient

Introduction

This is from the book Vegan With a Vengeance by Isa Chandra Moskowitz. Very tasty, easy to make, and full of fiber too. Good for a snack or part of a light meal.
I used 2.5 cups of split peas because I had extra, which is a little more than 16 ounces... so the nutritional info is SLIGHTLY higher for mine than what is listed here. This is from the book Vegan With a Vengeance by Isa Chandra Moskowitz. Very tasty, easy to make, and full of fiber too. Good for a snack or part of a light meal.
I used 2.5 cups of split peas because I had extra, which is a little more than 16 ounces... so the nutritional info is SLIGHTLY higher for mine than what is listed here.

Number of Servings: 6

Ingredients

16 oz dried split peas

1 Tablespoon olive oil

1 medium white onion, diced small

2 tablespoons fresh ginger, minced

3 cloves garlic, minced

8 cups water

1 carrot to grate in at the end (optional)

Spice blend

2 teaspoons curry powder

1 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon ground cardamom

2 teaspoons salt

generous pinch cinnamon

Directions

Makes 6 - 8 servings. Nutritional info. is calculated for 6 servings, and having used 2.5 cups of split peas instead of 16 oz.

Directions
Saute the onions in the olive oil at medium heat for about 5 minutes. Add garlic, ginger and spices. Saute 2 more minutes.

Add the water and stir well. Add the splitpeas. Cover and bring to a boil.

Bring heat back down to medium, let soup simmer for about an hour, until peas are tender. Grate in the carrot and serve. You can garnish with fresh cilantro if you have it on hand.

Number of Servings: 6

Recipe submitted by SparkPeople user OHHEYITSSOPHIA.