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Curried Split Yellow Pea Soup Recipe


Curried Split Yellow Pea Soup Recipe
Jen Hoy
Mild curry adds anti-inflammatory and digestive spices to this hearty, comforting soup. Add greens to the pot or serve on the side along with cornbread or millet for a delicious, easy supper.

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour


  • 2 tablespoons olive or untoasted sesame oil
  • 1 medium sweet or red onion, chopped
  • 1 carrot, sliced in ¼” thick rounds
  • 1 rib of celery, chopped
  • 1 heaping teaspoon mild curry powder
  • 2 cups dry split yellow peas
  • 1 tablespoon fresh or 1 teaspoon dry thyme
  • 1 bay leaf
  • Sea salt
  • 4-6 cups water or vegetable stock


Heat oil in a large saucepan over medium heat. Add vegetables and sauté 5 minutes, until onion is translucent.

Add curry powder, and stir for one minute. Add peas, thyme, bay leaf and two large pinches of salt, along with 4 cups of the water.

Bring to a boil, cover, and reduce heat to a simmer. Cook 40 minutes, until split peas are very soft. Stir occasionally, adding more water if necessary.

Adjust seasoning if needed (cook an additional 5 minutes if you add more salt.) Remove bay leaf and serve.

Serves 4

Copyright 2008 by Jen Hoy

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