Moroccan Yellow Split Pea Soup (recipe repost)

[Guest guest]

Speaking of yellow split pea soup, here is another of my favourites

originally posted by Isis. I shall be making this one for my tea

tonight - the sauteed chickpeas (garbanzos) are particularly good.

Christie in Edinburgh

 

Moroccan Yellow Split Pea Soup

 

3 tablespoons olive oil

1 large onion, diced

2 ribs celery, diced

1 large carrot, diced

1 Iarge potato, peeled and diced

1-inch slice of ginger, chopped

2 cups yellow split peas, rinsed and picked over

1/4 teaspoon hot red pepper flakes

1 small cinnamon stick

1 bay leaf

1/2 teaspoon turmeric

1 tablespoon curry powder

2 quarts vegetable stock

Salt

Pepper

 

Garnish

~~~~~~

4 ounces plain yogurt or sour cream

1/2 teaspoon curry powder

1 teaspoon honey or maple syrup

Cilantro, chopped

Sauteed chick peas *

 

Place the oil in a large soup pot and heat.

Add the onions, celery, carrot, potatoes and ginger.

Sauté 5 - 7 minutes until onions and celery are

translucent.

Add the yellow peas and seasonings.

Stir well. Cook 1-2 minutes.

Add the vegetable stock and heat.

Simmer uncovered until the potatoes and peas are tender,

about one hour..

Remove and discard the cinnamon stick and bay leaf.

Puree the soup with a hand blender, or puree in small

batches in a food processor.

 

In a small bowl combine the yogurt, curry powder and honey.

Allow to rest 15 minutes for flavors to blend.

Serve hot soup with a dollop of Curried Yogurt, chopped

cilantro and fried chick peas *

 

* To fry chickpeas-Rinse and drain canned chickpeas and saute in a

little olive

oil intil browned.