Curry Split Pea Soup

Curry Split Pea Soup

26
Emily P. 0

"We set out to make some split pea soup and thought the flavor would be improved by adding some curry to it. It's wonderful on its own or over rice."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 25 m servings 106 cals
Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 834 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
  2. Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

Reviews

26
  1. 33 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Very good! I made mine in the slow cooker! BTW to the person that thinks you have to soak split peas overnight, you don't. It says so on the package of split peas.

Most helpful critical review

Probably could do without the cayenne pepper and a little less curry powder. I also cooked the peas almost 4 hours and they were still crunchy. Other than that it was very tasty.

Very good! I made mine in the slow cooker! BTW to the person that thinks you have to soak split peas overnight, you don't. It says so on the package of split peas.

An awesomely different soup, I really enjoyed it. A couple of things...first of all it's very salty- don't add the total amount of salt suggested, 1 T, if any additional at all. I added half tha...

The flavor was really good- I love curry. Instead of olive oil I fried a pound of bacon, took the bacon out and used that oil. I added the bacon to the mix with the beans. I had a bit of troubl...

Thanks for this Recipe! Totally Awesome Soup! Flavour is perfect. Texture creamy and smooth. I simplified as follows: Recalculated servings to 6; Then substituted: 2 packs of True Lemon Cry...

Good flavour, but I found it to be quite salty. I'd taste first before adding the suggested tablespoon of salt. With all of the chicken bouillon and spices, it's certainly flavorful enough!

I cut the recipe in half making 10 servings at 2 weight watchers points each :) This was delicious! Full of flavor, low in fat and perfectly rich. Love it.

This soup is wonderful!! I should have simmered it at a higher heat because my peas took awhile to soften/thicken, but it was great!! Thanks for sharing!

Probably could do without the cayenne pepper and a little less curry powder. I also cooked the peas almost 4 hours and they were still crunchy. Other than that it was very tasty.

This recipe is very flavourful. I didn't have any carrots so I substituted two large tomatoes for the vegetable puree. I also omitted italian seasoning and instead used 1 teaspoon of dried orega...