Peas and carrots are a well-known veggie duo! And they shine brightly together in this delicious Curried "Peas and Carrots" Split Pea Soup. Why not make up a pot of soup, it will be ready when you are! Because nothing is nicer than coming in from out of the cold to a hot bowl of soup...
There is one truth we can all share, there will never be too many recipes for soup!
Curried "Peas and Carrots" Split Pea Soup is warming in cold weather, and frugal when the food budget is tight, plus it just tastes so good! Perfect in a mug so sip, or a bowl with a hunk of cornbread on the side. Or maybe a couple of buttered biscuits.
Soups are frugal because they can be meaty or contain no meat at all. That is actually the real beauty of soup because it can be made with what you have on hand and still be delicious! This recipe for Curried "Peas and Carrots" Split Pea Soup is delicious without any meat, but feel free to toss in a ham hock for added smoky, meaty flavor!
Here is the story of finding this recipe...
I noticed the recipe in a little paperback book of bean recipes, found when we were visiting a used bookstore. The recipes in the book were all printed on coarse paper stock, with no photos. It would have been very easy to not even notice the book at all, but for some reason, that little book caught my eye! I wound up buying several books that day, some novels to read, and the little bean paperback cookbook.
As it turns out, this soup recipe is a lot like that little book, fairly plain, but also quite wonderful...
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| Curried "Peas and Carrots" Split Pea Soup. |
Curried "Peas and Carrots" Split Pea Soup is a very straightforward recipe for split pea soup, but with a touch of curry. The texture of the soup is creamy, with the split peas cooking down nicely and become part of the broth. Served in a mug, it is a perfect sipping soup on a chilly day, but have a spoon nearby, because there are lots of vegetables to nibble when the broth is gone!
I hope you give Curried "Peas and Carrots" Split Pea Soup a try! You will find both standard cooking directions as well as notes for using your Instant Pot...
Ingredients needed for this recipe:
- split peas
- carrots
- celery
- onion
- garlic
- bone stock, broth, or water
- olive oil
- russet potatoes
- sugar
- curry powder
- bay leaf
- salt
- fresh ground pepper
- flour
You will also need the following:
- measuring spoons
- measuring cups
- kitchen knife
- cutting board
- large stockpot with lid
- wooden spoon
- whisk
Now you are ready to begin!
Curried "Peas and Carrots" Split Pea Soup
inspired by: EASY BEANS
olive oil, start with 2 T
1 medium onion, diced
2 cloves garlic, minced
1 T curry powder (if you are a seasoned curry fan, by all means, add more, if desired)
1 c dried split peas
6 - 7 c bone stock, chicken Broth, Ham broth, or water
4-6 carrots, peeled if desired and diced
2-3 stalks celery, diced
1-2 large potatoes, peeled and diced
1 t sugar
2 t salt
fresh ground pepper to taste
1 bay leaf
3 T flour
1/2 c cold water
In a large soup pot, add the oil, onion, and garlic. Sauté until the onion is softened. Add the curry powder through the bay leaf. Bring to a boil, reduce heat, simmer 1 hour and 15 minutes or until peas are very soft and falling apart. Remove bay leaf.
1 bay leaf
3 T flour
1/2 c cold water
In a large soup pot, add the oil, onion, and garlic. Sauté until the onion is softened. Add the curry powder through the bay leaf. Bring to a boil, reduce heat, simmer 1 hour and 15 minutes or until peas are very soft and falling apart. Remove bay leaf.
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| Look at all those veggies! |
Increase heat to high, whisk the flour into the cold water until smooth with no lumps.
Stir into the soup, continue to cook the soup stirring constantly until slightly thickened, about 1 minute. Serve.
Instant Pot:
Sauté onion and garlic as instructed using the "sauté" feature on the Instant Pot.
Add remaining ingredients, secure lid, bring up t pressure, cook for 20 minutes.
Allow Pressure Release to happen for 10 minutes.
Release remaining pressure.
Remove lid, return the Instant Pot to sauté mode, stir flour into the remaining water, stir the slurry into the soup, cook and stir until slightly thickened.
Storage options for Curried "Peas and Carrots" Split Pea Soup. Store covered in the refrigerator for up to three days. Freeze for longer storage time. Thaw in the refrigerator before reheating.
UPDATE: For your convenience, a "copy and paste" version of Curried "Peas and Carrots" Split Pea Soup has been included below.
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Printable "copy and paste" version:
Curried "Peas and Carrots" Split Pea Soup
inspired by: EASY BEANS
olive oil, start with 2 T
1 medium onion, diced
2 cloves garlic, minced
1 T curry powder (if you are a seasoned curry fan, by all means, add more, if desired)
1 c dried split peas
6 - 7 c bone stock, chicken Broth, Ham broth, or water
4-6 carrots, peeled if desired and diced
2-3 stalks celery, diced
1-2 large potatoes, peeled and diced
1 t sugar
2 t salt
inspired by: EASY BEANS
olive oil, start with 2 T
1 medium onion, diced
2 cloves garlic, minced
1 T curry powder (if you are a seasoned curry fan, by all means, add more, if desired)
1 c dried split peas
6 - 7 c bone stock, chicken Broth, Ham broth, or water
4-6 carrots, peeled if desired and diced
2-3 stalks celery, diced
1-2 large potatoes, peeled and diced
1 t sugar
2 t salt
fresh ground pepper to taste
1 bay leaf
3 T flour
1/2 c cold water
In a large soup pot, add the oil, onion, and garlic. Sauté until the onion is softened. Add the curry powder through the bay leaf. Bring to a boil, reduce heat, simmer 1 hour and 15 minutes or until peas are very soft and falling apart. Remove bay leaf.
1 bay leaf
3 T flour
1/2 c cold water
In a large soup pot, add the oil, onion, and garlic. Sauté until the onion is softened. Add the curry powder through the bay leaf. Bring to a boil, reduce heat, simmer 1 hour and 15 minutes or until peas are very soft and falling apart. Remove bay leaf.
Increase heat to high, whisk the flour into the cold water until smooth with no lumps. Stir into the soup, continue to cook the soup stirring constantly until slightly thickened, about 1 minute.
Increase heat to high, whisk the flour into the cold water until smooth with no lumps.
Stir into the soup, continue to cook the soup stirring constantly until slightly thickened, about 1 minute. Serve.
Instant Pot:
Sauté onion and garlic as instructed using the "sauté" feature on the Instant Pot.
Add remaining ingredients, secure lid, bring up t pressure, cook for 20 minutes.
Allow Pressure Release to happen for 10 minutes.
Release remaining pressure.
Remove lid, return the Instant Pot to sauté mode, stir flour into the remaining water, stir the slurry into the soup, cook and stir until slightly thickened.
Serve.
Leftovers freeze well.
Storage options for Curried "Peas and Carrots" Split Pea Soup. Store covered in the refrigerator for up to three days. Freeze for longer storage time. Thaw in the refrigerator before reheating.
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Thank you Marilyn! Have a great week ahead!
ReplyDeleteI love so many types of soup and I'm glad you posted a detailed recipe for this one. That hits the spot in cold weather.
ReplyDeleteIt is quite good, without being too filling! Thanks for stopping by.
DeleteBeautiful soup!! I love carrots in pea soup. Thanks for sharing at the What's for Dinner party. Have a wonderful week!
ReplyDeleteThank you!
DeleteHubby would like this, looks good!! Thanks so much for linking up with me at #AThemedLinkup 40 for Soup Recipes, open until January 27.
ReplyDeleteAny time, thanks for the opportunity to share with your readers, I appreciate it!
DeleteThis is quite similar to how I make split pea soup, except I’ve never tried adding curry. Sounds like that would change it up a little. I’ve also never added sugar or flour to my beans. ?? Never would have considered that.
ReplyDeleteWe do eat a lot of beans! They are filling, economical, and vegan. The only problem we experience is the after-effects. 🤷♀️
Thanks for sharing your recipe at the Homestead Blog Hop
Laurie
https://www.ridgehavenhomestead.com
Hi, thanks for stopping by! I have found a small amount of thickening prevents a separation of the soup from taking place in your bowl as you eat! And the sugar surprised me as well, until I realized it is a seasoning amount not a sweetening amount, it works wonders with the curry for an overall enjoyable bowl of soup. Thanks for hosting, I always appreciate sharing great food with other great bloggers!
DeleteSoup is my kind of comfort food. I'm going to try out this recipe. Thanks so much for sharing this!
ReplyDeletePea Soup often gets a bad reputation, such as "the fog was as thick as pea soup!". So I like to kick it up a bit to make soups that are a bit different, this one is quite good. Thanks for stopping by, I appreciate it!
DeleteI love pea soup!! Thanks for sharing at the Meatless Monday party. Hope to see you again tomorrow!
ReplyDeleteThank you Helen!
Delete