2 tbsp fresh ginger, chopped
1 red onion, chopped
2 cloves of garlic, chopped
1 tbsp coconut oil (or any form of cooking oil)
1 tbsp tomato puree
1 tbsp medium curry powder
1 vegetable stock cube*
100g yellow split peas
1 tbsp Nutritional Yeast flakes (optional)
A few basil leaves (optional)
- Chop up the ginger, garlic and onion.
- Heat the oil in a saucepan over a medium-high heat. Add the ginger, garlic and onion and cook for 5 minutes, stirring frequently.
- Add the tomato paste and curry powder. Stir them in with the other ingredients and cook for about 30 seconds to a minute, until the curry aroma is released.
- Add the boiling water and stock cube.
- Thoroughly rinse the yellow split peas (the water should be clear, not cloudy. Otherwise an icky scum will form on your delicious soup. If this does happen, you can remove the scum with a slotted spoon, but it’s easier to just wash the split peas…)
- If you really like the taste of fresh ginger, add about half a teaspoon at this point.
- Bring to the boil and boil for 5 minutes.
- While it is boiling, peel and chop the carrots.
- Reduce the heat to the second lowest setting, cover and allow to simmer for 20 minutes.
- Add just over half the mixture to a blender and blend until it looks suitably soupy. Be careful when you do this, because with some blenders the steam can cause the lid to loosen and you could end up with a nasty soup burn (I speak from experience 😦 )
- Pour it back in the saucepan and mix it up with the remaining unblended soup. You’ll end up with lovely chunky bits of carrot and split peas, which gives the soup a nice texture, as well as some little bits of ginger which give random pops of fresh flavour as you enjoy your soup. Alternatively, you can blend it all if you’re lazy and want a soup that doesn’t require any chewing.
- Garnish with nutritional yeast flakes and basil leaves if desired.
I was going to put up a picture, but sure you know what soup looks like.