You’ve seen my Babushka’s split pea soup. You’ve seen lentil soup (many, many, many times). Winter is AAAAAAAAAAALMOST over in Wisconsin (I started riding my bike this week and if there’s a blizzard or negative 10 degree frost tomorrow I’m still not gonna stop). It’s time for one last cold weather belly-warming soup before I shift gears and start making lightened up spring foods. Soon enough there will be farmers’ market produce (HELLYES) and I’ll be doing cartwheels across the capital lawn because winter is AL-MOST OVER.
So, before the thermometer actually gets above freezing I’ll leave you with this guy. It’s a recipe from a while back, but I’m reviving it to get you through these last few chilly days. The curry gives it even an extra little burst of warmth, so prepare to sweat a bit!
Thai Red Curry Split Pea Soup
- 1 yellow onion, chopped
- 3 carrots, chopped
- 3 cloves garlic, peeled and minced
- olive oil
- 2 cups split peas*
- 4 cups vegetable stock
- 4 cups spinach, chopped roughly
- 3 teaspoons Thai red curry paste
- 1 teaspoon salt
- 1 teaspoon cumin
* to clean the split peas, spread them out on a clean kitchen towel or rimmed baking sheet. Pick out and discard any shriveled or broken beans, stones or debris, and rinse under cold water.
1. In a large pot, heat the olive oil over medium heat and add the onion, carrots, and garlic. Sauté for about 5 minutes, then add the split peas, curry paste, salt, cumin, and vegetable stock. Bring to a boil, then reduce heat, partially cover pan, and simmer for 30 to 45 minutes. About 5 minutes before removing from heat add the chopped spinach. Remove from heat and serve hot!
Note: you can cook the peas down so they more or less melt into a puréed consistency, or you can cook them a little less so they’re still whole (as pictured here). It depends on preference and how you like the texture!