CURRIED CARROT AND SPLIT PEA SOUP

Curried Carrot and Split Pea Soup image

Provided by littlemafia

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 12

50 g yellow split peas, soaked overnight in cold water
1 small onion, chopped
1 garlic clove, chopped
225 g carrots, chopped
1 potato, chopped
1 red chili, deseeded and chopped
15 ml sunflower oil
5 ml grated fresh gingerroot
7 1/2 ml hot curry paste
salt and pepper
double cream, to serve (optional)
chopped chives, for garnishing (optional)

Steps:

Bring the split peas to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned.
Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
.Add the curried vegetable mixture to the split peas. Return to the boil, cover and simmer for a further 35 minutes until the vegetables and peas are tender.
Transfer to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
Garnish with dollops of cream and chives.