Caffajake
Veteran
- Joined
- 22 Feb 2014
- Local time
- 6:36 AM
- Messages
- 18
Hey foodies! Just made this soup, it's pretty good and fairly healthy 
Found the recipe here http://www.poorgirleatswell.com/2012/02/recipe-smoky-split-pea-carrot-soup.html but I'll copy and paste it below as well.
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Ingredients
1 lb dried split peas, picked over & rinsed (remember to soak dried split peas overnight before using)
6 c water
2 T olive oil
1 large clove of garlic, minced
1 small yellow onion, diced
1 t sea salt
1/2 t ground black pepper
1/2 t ground cumin
1/4 t ground paprika (or smoked paprika if you have it)
2-3 large carrots, diced
Directions
1. In a large soup kettle, heat the olive oil and add the garlic & onion. Add the salt, pepper & cumin, and cook over medium heat until fragrant and the onion becomes translucent. Next, add the carrots and cook for about 2 minutes, until they begin to soften. Add the peas and 4 cups of water and bring to a low boil. Reduce heat, cover and simmer for about 20 minutes, or until the peas have softened and much of the water has been absorbed.
2. Remove about half the cooked peas and set aside. Add the remaining cup of water. Using a hand blender or regular blender, carefully puree the remaining peas in the kettle until smooth (don’t worry if some carrots sneak in; when they combine with the onions they give the soup a similar kind of depth to a good mire poix).
3. Return the reserved pea & carrot mixture and stir until well combined. If the soup has cooled too much for your liking, simply bring back to a low simmer for a few minutes before serving. Spoon generous amounts of soup into large mugs or bowls, garnish with extra ground black pepper, serve with warm, crusty bread, and enjoy!
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Hope someone else enjoys this as much as I have
Found the recipe here http://www.poorgirleatswell.com/2012/02/recipe-smoky-split-pea-carrot-soup.html but I'll copy and paste it below as well.--
Ingredients
1 lb dried split peas, picked over & rinsed (remember to soak dried split peas overnight before using)
6 c water
2 T olive oil
1 large clove of garlic, minced
1 small yellow onion, diced
1 t sea salt
1/2 t ground black pepper
1/2 t ground cumin
1/4 t ground paprika (or smoked paprika if you have it)
2-3 large carrots, diced
Directions
1. In a large soup kettle, heat the olive oil and add the garlic & onion. Add the salt, pepper & cumin, and cook over medium heat until fragrant and the onion becomes translucent. Next, add the carrots and cook for about 2 minutes, until they begin to soften. Add the peas and 4 cups of water and bring to a low boil. Reduce heat, cover and simmer for about 20 minutes, or until the peas have softened and much of the water has been absorbed.
2. Remove about half the cooked peas and set aside. Add the remaining cup of water. Using a hand blender or regular blender, carefully puree the remaining peas in the kettle until smooth (don’t worry if some carrots sneak in; when they combine with the onions they give the soup a similar kind of depth to a good mire poix).
3. Return the reserved pea & carrot mixture and stir until well combined. If the soup has cooled too much for your liking, simply bring back to a low simmer for a few minutes before serving. Spoon generous amounts of soup into large mugs or bowls, garnish with extra ground black pepper, serve with warm, crusty bread, and enjoy!
--
Hope someone else enjoys this as much as I have