Curried Yellow Split Pea Soup

Oh I have been discovering all kinds of new food lately, from lentils, chickpeas, to split peas! Can you believe I had never had any split peas before I made this soup? Oh now, I am a fan! I still haven't tried green split peas but I got some in my cupboard and can't wait to try them. I loved the texture of the peas in this soup. And it tasted fabulous! I think chopped onions would have made this soup even better but as you might already know, I have a husband who abhores onions. That's right. He abhores onions, stronger than "hate", that is. But even without oninos, the soup was great and I'd definitely make it again. I had my soup with a piece of pita but I think this soup would go wonderfully with fresh Naan.

Curried Yellow Split Pea Soup

Ingredients:

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

Directions:

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.

Serve warm.