Curried Yellow Split Pea and Winter Squash Soup

[Guest guest]

I condensed some of his intructions to save space.

Jann

 

Curried Yellow Split Pea and Winter Squash Soup

From Feeding the Healthy Vegetarian Family by Ken Haedrich

 

4T olive oil

1 large onion, finely chopped

2 celery ribs, finely chopped

1 garlic clove, minced

4t mild curry powder

approximately 9 cups water

1 ½ cups cubed winter squash (or 1 cup canned, add when processing)

2 cups yellow split peas

1 bay leaf

1t salt plus more to taste

1t sugar

1T tomato paste

 

Saute onion and celery in 3T olive oil over medium heat in a soup pot, 7-8 mins,

stirring occasionally. Lower heat, stir in garlic and sauté 30 seconds, add

remaining olive oil and curry powder and stir for 30 seconds; keep stirring even

when the pan seems dry.

 

Add water, squash, split peas, bay leaf and salt to pot. Bring to near boil

then lower heat. Partially cover and simmer for about an hour until peas are

tender and to the point of falling apart. Remove soup from heat and discard bay

leaf.

 

Using a food processor, process the soup to a fine puree, putting no more than

about 2 or 2 ½ cups into the machine at a time for a regular size processor. As

each batch is process, return to another pot. When all is processed, put back

on the stove over low heat and add the sugar and tomato paste. Taste and adjust

salt if needed. Simmer for 5 minutes, serve with lemon wedges, parsley and

croutons for garnish if desired.