Curried Carrot And Split Pea Soup Recipes

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SPLIT PEA & CARROT SOUP



Split Pea & Carrot Soup image

This Split Pea and Carrot Soup is warming and hearty. Made with minimal pantry staples and packed full of nutrients. Great for mid week winter dinners.

Provided by Julia Pinney

Categories     Lunch     Main Course     Soup

Time 1h

Number Of Ingredients 10

1 1/2 Cups yellow split peas
3 - 4 carrots (medium, peeled and finely chopped)
1 onion (peeled and finely chopped)
4 Garlic cloves (chopped)
3 Bay leaves
2 Tablespoons olive oil
6 Cups vegetable stock
Salt
Pepper
Bunch of fresh chopped parsley

Steps:

  • In a large stainless steel pot set over medium to high heat, add the olive oil, garlic, bay leaves and onions. Stir really well and leave to cook until softened, about 10 minutes. Stir occasionally to prevent sticking.
  • Add the diced carrots and yellow split peas. Stir well. Add stock, reduce heat to medium low, cover and leave to cook for 35 - 40 minutes. Stirring occasionally.

Nutrition Facts : ServingSize 1 serving, Calories 391 kcal, Carbohydrate 63 g, Protein 20 g, Fat 8 g, SaturatedFat 1 g, Sodium 1497 mg, Fiber 22 g, Sugar 15 g

CURRY SPLIT PEA SOUP



Curry Split Pea Soup image

We set out to make some split pea soup and thought the flavor would be improved by adding some curry to it. It's wonderful on its own or over rice.

Provided by Emily P.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 1h25m

Yield 20

Number Of Ingredients 15

3 tablespoons olive oil
¼ cup lemon juice
8 cloves garlic, minced
3 carrots, sliced
2 white onions, sliced
6 stalks celery, sliced
10 cups water
8 cubes chicken bouillon
2 cups dried split peas
1 tablespoon Italian seasoning
1 teaspoon ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
½ teaspoon cayenne pepper
4 teaspoons curry powder

Steps:

  • In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
  • Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 16.1 g, Cholesterol 0.2 mg, Fat 2.5 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 0.4 g, Sodium 834.5 mg, Sugar 2.9 g

CURRIED CARROT & SPLIT PEA SOUP



Curried Carrot & Split Pea Soup image

Provided by Michelle Minnaar

Time 1h50m

Yield 4

Number Of Ingredients 12

50g (2 oz) split yellow peas, soaked overnight in cold water
1 small onion
1 garlic clove
225g (8 oz) carrots
1 potato
1 red chili
15ml (1 tbsp) sunflower oil
5ml (1 tsp) grated fresh root ginger
7.5ml (1½ tsp) hot curry paste
salt and pepper
double cream, to serve (optional)
chopped chives, for garnishing (optional)

Steps:

  • Drain the split peas, rinse well and place in a large saucepan with 1.5 liters (2½ pints) cold water. Bring to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
  • Peel and chop the onion, garlic, carrots and potato. Halve, deseed and chop the chili. Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned. Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
  • Add the curried vegetable mixture to the split peas. Return to the boil, cover and simmer for a further 35 minutes until the vegetables and peas are tender. Transfer to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
  • Garnish with dollops of cream and chives.
  • Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 136 calories, Sugar 3 g, Sodium 793.6 mg, Fat 2.8 g, Carbohydrate 21.7 g, Fiber 8 g, Protein 7.4 g

CURRIED SPLIT PEA SOUP



Curried Split Pea Soup image

Provided by Alton Brown

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
1 cup chopped onion
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh garlic
12 ounces dried green or yellow split peas, picked over and rinsed
5 cups chicken broth
1 tablespoon curry powder

Steps:

  • Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
  • Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

CURRIED CARROT SOUP



Curried Carrot Soup image

Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.

Provided by Doug Matthews

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 6

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon curry powder
2 pounds carrots, chopped
4 cups vegetable broth
2 cups water, or as needed

Steps:

  • Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
  • Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g

CURRIED CARROT SOUP



Curried Carrot Soup image

Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. "I serve it piping hot," he notes from Fredericksburg, Virginia.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 medium onion, finely chopped
3 garlic cloves, minced
2 tablespoons butter
2 teaspoons curry powder
1 teaspoon ground ginger
2 pounds carrots, thinly sliced
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream
1 cup water
1/2 teaspoon dill weed
Pepper to taste

Steps:

  • In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly. , Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil).

Nutrition Facts : Calories 109 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 371mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CURRIED CARROT AND SPLIT PEA SOUP



Curried Carrot and Split Pea Soup image

Adapted from the greedygourmet.com.If curry paste is not available use powder. Suitable for freezing.

Provided by littlemafia

Categories     < 4 Hours

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 12

50 g yellow split peas, soaked overnight in cold water
1 small onion, chopped
1 garlic clove, chopped
225 g carrots, chopped
1 potato, chopped
1 red chili, deseeded and chopped
15 ml sunflower oil
5 ml grated fresh gingerroot
7 1/2 ml hot curry paste
salt and pepper
double cream, to serve (optional)
chopped chives, for garnishing (optional)

Steps:

  • Bring the split peas to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
  • Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned.
  • Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
  • .Add the curried vegetable mixture to the split peas. Return to the boil, cover and simmer for a further 35 minutes until the vegetables and peas are tender.
  • Transfer to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
  • Garnish with dollops of cream and chives.

CROCK POT CURRIED SPLIT PEA SOUP



Crock Pot Curried Split Pea Soup image

A spin off your regular split pea soup recipe and a great way to use up leftover ham! I used my leftover ham bone from Christmas dinner. The kids loved it. I got this recipe using Better Homes and Gardens' "Slow Cooker Meals."

Provided by gobruijns

Categories     Ham

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb dried split peas, rinsed and drained
1 lb smoked pork hocks or 1 lb ham bone
1 1/2 cups cooked ham, cubed
1 1/2 cups celery, coarsely chopped
1 cup onion, chopped
1 cup carrot, coarsely chopped
3 -4 teaspoons curry powder
1 tablespoon dried marjoram, crushed
2 bay leaves
1/4 teaspoon ground black pepper
6 cups water

Steps:

  • In a 5- to 6-quart slow cooker, combine split peas, pork hocks, ham, celery, onion, carrot, curry powder, marjoram, bay leaves, and pepper. Stir in the water.
  • Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours.
  • Discard bay leaves.
  • Remove pork hocks.
  • When pork hocks are cool enough to handle, remove meat from bones; discard bones.
  • Coarsely chop meat.
  • Return meat to soup.

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