Slow Cooker Pea & Sweet Potato Soup
On a cold day, few things are better than a thick split pea soup warming in a slow cooker. This twist on an old classic is sure to be a new favourite.
- Pulse
- Peas
- Prep Time
- 20 minutes
- Cook Time
- 6–8 hours
- Makes
- 4–6 servings
Nutrition
- Serving Size 1/6 of recipe
- Calories 85
- Fat 2 g
- Saturated Fat 0.5 g
- Cholesterol 0 mg
- Carbohydrate 32 g
- Fibre 4 g
- Sugars 6 g
- Protein 11 g
- Sodium 234 mg
- Potassium 658 mg
- Folate 112 mcg
- Iron 2 mg
Ingredients
- 4 cups (1 L) water
- 2 cups (500 mL) low-sodium vegetable or chicken broth
- 1 cup (250 mL) dried split green peas
- 1 large sweet potato, peeled & cut into 1-inch (2.5 cm) cubes
- 3 medium carrots, diced
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 1 Tbsp (15 mL) grated ginger
- 1 tsp (5 mL) curry powder
- 1/2 tsp (2 mL) salt
- 1 1/2 tsp (7 mL) canola oil
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) curry powder
- 2 Tbsp (30 mL) fresh lemon juice
- 1 tsp (5 mL) salt (optional)
Directions
Combine water, vegetable stock and dried peas in a 4-6 quart slow cooker. Set heat to high.
Combine sweet potato, carrots, celery, onion, ginger and 1 tsp (5 mL) curry powder. Add to slow cooker, stir well, cover and cook on high heat for 6-8 hours or until vegetables are soft.
Remove 1½ cups (375 mL) of hot soup and purée in a blender. Return purée to slow cooker and stir well. If desired, purée larger amounts of soup mixture for a creamier soup.
In a small non-stick frying pan, heat oil. Saute garlic and 1/4 tsp (1 mL) curry powder until curry powder is toasted, about one minute. Stir curry garlic mixture into soup, add the lemon juice and salt to taste.
Tips
- Sweet potatoes and yams are often confused. Sweet potatoes are firm with a golden skin and lighter flesh while a yam is considered a soft sweet potato with deep orange flesh and a copper skin. Either one will work in this recipe.
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