• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 6
    OK

    Spiced Split Pea and Carrot Soup

    Hearty lentils are sautéed with aromatic coriander, cumin, cardamom, and sweet carrots and topped with a drizzle of cilantro yogurt sauce.

     

    Joanne Weir is a James Beard Award-winning cookbook author, international cooking teacher and most recently, wine producer and restaurateur.  She is chef and owner of Copita Tequileria y Comida in Sausalito, California.


    Ingredients
    1/2
    cup
    yellow or orange split peas, about 3 ounces
    3
    tablespoons
    Olive Oil
    1
    small yellow onion, coarsely chopped
    1
    teaspoon
    ground coriander
    1
    teaspoon
    ground cumin
    1/2
    teaspoon
    ground cardamom
    1
    tablespoon
    fresh grated ginger
    4
    medium carrots, peeled and coarsely chopped
    4
    cups
    chicken stock
    1
    tablespoon
    Coriander Seeds
    1/3
    cup
    yogurt
    3
    tablespoons
    fresh cilantro, chopped
    6
    sprigs
    cilantro, to garnish
    *
    salt and freshly ground black pepper, to taste
    Directions
    Pick over split peas and discard any damaged peas or stones. Rinse peas and drain.
    In a soup pot over medium heat, warm the olive oil. Add onions, coriander, cumin, cardamom and ginger. Cook for 8 to 10 minutes, stirring occasionally until onions are soft.
    Add carrots, stock, 4 cups water and split peas into pot, bringing to a boil. Reduce heat to low and simmer gently for 30 to 40 minutes until peas are completely soft.
    Remove soup from heat. Let cool for 30 minutes.
    Working in small batches, puree soup in a blender on high speed until smooth, about 2 minutes per batch.
    Thin with water or stock if soup is too thick. Return soup to a clean pan. Season with salt and pepper.
    Crush coriander seeds in a mortar and pestle, coffee grinder or a spice grinder until coarsely ground. If using a coffee grinder or spice grinder, pulse a few times only.
    Place coriander and remaining 2 tablespoons olive oil in a saucepan over medium heat. Warm for 1 minute and remove from heat.
    In a small bowl, stir together yogurt, cilantro and enough water to make a barely fluid paste. Season with salt.
    To serve, reheat soup gently. Ladle soup into bowls, drizzle with oil and yogurt and garnish with 1 cilantro sprig per bowl. Serve.

    The base number of servings for this recipe is 6
    OK

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