1 tablespoon olive oil
4-5 medium carrots, peeled & diced
1 yellow onion, roughly diced
1 clove garlic, roughly chopped
1 teaspoon ginger, peeled & roughly chopped
1 lb. yellow split peas, rinsed
1 tablespoon curry powder
1 teaspoon dried mustard
7 cups of vegetable broth
3 tablespoons apple cider vinegar
Salt and pepper to taste
Heat olive oil in a large stock pot over medium heat. Add carrots, onion, garlic and ginger. Stir well to coat vegetables with oil. Cover and cook until onions are translucent and carrots are tender, stirring occasionally, about 8 minutes.
Stir in yellow split peas, curry powder and dried mustard. Add vegetable stock and bring soup to a boil for 2 minutes, then reduce heat to simmer and cover.
Cook soup until peas are tender, about 45 minutes. Add cider vinegar, and season to taste with salt and pepper. Set aside and let cool slightly.
Once soup has cooled slightly, puree it in a blender in small batches. You may need to add some additional vegetable broth to thin it out if too thick.
1/3 cup crème fraiche or sour cream
1 tablespoon fresh cilantro, chopped
1 scallion, chopped
1 tablespoon fresh lime juice
½ teaspoon red pepper flakes
Stir all ingredients together in a small bowl and refrigerate until ready to use.
Ladle soup into bowls and top with spicy cream. You can also add diced cooked ham or browned and crispy Canadian bacon or pancetta for garnish.
Recipe from Dec/Jan 2011 readymade.com