Golden Curry Pea or Red Lentil Soup

2 T olive oil
1 cup finely chopped onion
2 med carrots, peeled and diced
2-3 cloves garlic
8 cups water
2 vegetable bouillon cubes
1 lb dried yellow split peas or red lentils, rinsed
2 bay leaves
1 T good quality curry powder, more or less to taste
1/2 teas turmeric
1 teas fresh ginger
Pinch of nutmeg
Salt and pepper to taste

Heat oil in a soup pot. Add the onion and saute or medium-low heat until golden. 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 occastionally. When the peas are done, adjust the consistency with water as needed, then season with salt and pepper to taste. Discard the bay leaves and serve. This soup thickens considerably as it stands; thin with additional water as needed and adjust seasonings.

Serving Size: 8 1-cup servings