Curried Yellow Split Pea Soup
2 tablespoons butter
1 tablespoon chopped garlic (add chopped onions if you want)
1 lb yellow split peas, rinsed
5 cups low sodium vegetable broth
1-2 tablespoons curry powder (I used 2 tbsp but you can use just 1 tbsp)
Kosher salt and freshly ground black pepper
Place the butter in a large saucepan over medium high heat. When the butter starts to melt, add the garlic (and onions) and stir frequently until the garlic starts to brown (or the onions are translucent), about 2-3 minutes (if using onions, about 5-6 minutes).
Add the split peas and the curry powder to the pan and stir well with the garlic (and onions). Add the vegetable broth and bring it to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and no longer hold their shape, about 45-60 minutes (or even longer). Taste and adjust seasoning (salt and pepper) according to your liking.