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So…I have the Curry Lovers set of spices from the Savory Spice Shop (Bend, Oregon) that I need to get using.  I don’t want stale spices!  I got to thinking– what better way to work them into my cooking repertoire than to “curry up” some split pea soup?  Here’s my yummy creation…

Curried Split Pea Soup

CHOP THESE VEGGIES:

1 onion
2 carrots
6 garlic cloves (minced)
*1/2 of a cauliflower
*3 Yukon Gold Potatoes

(*A variation of this recipe is to omit the potatoes, increase the cauliflower to a full head, and add a yellow pepper.)

COMBINE THESE SPICES:

dash garlic powder
dash celery salt
1 bay leaf
1/2 t oregano
1/2 t turmeric
1 t sage
1 t parsley
1 t thyme
1 t Garam Masala (Mine is from the bulk section of the Skagit Valley Food Co-op.  It contains cardamom, cinnamon, cloves, cumin, pepper, and coriander)
1 t Savory Spice Shop’s Thai Green Curry powder (use your choice of dried curry powder)
1 T nutritional yeast

RINSE:

1 1/2 C green split peas

SET ASIDE:

Coconut oil
1/2 t fenugreek
6 C water
4 t Vogue Instant VegeBase (Low Sodium)
Large soup pot
Vitamix Blender

ASSEMBLY:

Heat 1/2 T coconut oil and 1/2 t fenugreek in a large soup pot on medium heat.  Add the veggies and sizzle for a few minutes.  Stir in the spices and wait several more minutes.  Add the split peas, water, and VegeBase.  Heat to a boil.  Simmer covered for at least 1 hour, then turn off the heat.  Remove the bay leaf.

Now…my preference with split pea soup is to puree part of the soup in my Vitamix blender.  (I just like the texture of the peas better that way.)

Here is the half that stays chunky…

Chunky Curried Split Pea Soup

  Here is the blended half…

Smooth Curried Split Pea Soup

 And here is the combination…

Half smooth, half chunky Curried Split Pea Soup

This recipe makes about 12 cups and is quite mild on the spicy index.

I don’t think I could ever tire of soup! 🙂

NSNG = No Sugar No Grains