It's been an age...last post in October?? I disappeared. Once again making a visit to The Rabbit Hole (fyi: I did manage to come across a full jar of marmalade this time!).
Cozy up with a warm bowl of this soup on a cold night. You won't be sorry. Made even better with amendments...I added steamed broccoli the first night, then broc. and avocado the next day for lunch. Buy a nice rustic multi-grain baguette for dunking purposes, and add a drizzle of Sriracha sauce if you know what's good for you.
Yellow Split Pea Soup with Coconut:
(adapted from Soup Chick)
1 1/2 cups yellow split peas, picked over and rinsed
2 tbsp olive oil
2 carrots, diced
1 onion, diced
2-3 cloves garlic, smashed and minced
1-2 Tbs red curry paste
1 tsp ground cumin
4+ cups water (I always end up using at least 5 cups)
1 cup organic veggie broth
1 1/2 tsp+ kosher salt
1 14 oz can coconut milk (I used light coconut milk)
if you have it, one kaffir lime leaf.
Sriracha to top (I added in about a TBS to the actual soup, then topped each bowl with a little more)
steamed broccoli florettes if desired
In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the carrots, onions, and garlic and sweat about 3-4 minutes. Don't let them brown, just warm them up. Add a tablespoon or two of red chili paste. I used 2. Add the cumin and split peas.
Add four (+) cups of water and 1 cup broth.
Cover pot and bring to a boil for 2o-25 minutes.
Add salt and pepper to taste (I used about a teaspoon and a half of salt and about 10 grinds of pepper), then turn the heat to low and simmer for another 10 minutes covered, stirring occasionally to avoid sticking to the bottom of the pot.
Stir in the can of coconut milk and taste the soup. Mine needed another pinch of salt and more pepper. I sometimes add a bit more water at this point, depending on how cooked through the peas are, but it usually doesn't need much.
Simmer for another 15 minutes uncovered (if there's enough liquid, otherwise put the lid on), or until split peas have cooked through.
Turn off heat and add one kaffir lime leaf, if using. Let sit for about 5 minutes, then remove leaf.