On a cold day, few things are better than a thick split pea soup warming in a slow cooker. This sweet potato twist on an old classic is sure to be a new favourite.
2cups(500 mL) low-sodium vegetable or chicken broth
1cup(250 mL) dried split green peas
1(2.5 cm) large sweet potatopeeled & cut into 1-inch cubes
3medium carrotsdiced
2celery stalkschopped
1(medium) onionchopped
1Tbsp(15 mL) grated ginger
1tsp(5 mL) curry powder
1/2tsp(2 mL) salt
1 1/2tsp(7 mL) canola oil
2clovesgarlicminced
1/4tsp(1 mL) curry powder
2Tbsp(30 mL) fresh lemon juice
1tsp(5 mL) saltoptional
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 11/2 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.
2cups(500 mL) low-sodium vegetable or chicken broth
1cup(250 mL) dried split green peas
1(2.5 cm) large sweet potato (peeled & cut into 1-inch cubes)
3medium carrots (diced)
2celery stalks (chopped)
1(medium) onion (chopped)
1Tbsp(15 mL) grated ginger
1tsp(5 mL) curry powder
1/2tsp(2 mL) salt
1 1/2tsp(7 mL) canola oil
2clovesgarlic (minced)
1/4tsp(1 mL) curry powder
2Tbsp(30 mL) fresh lemon juice
1tsp(5 mL) salt (optional)
1
Combine water, vegetable stock and dried peas in a 4-6 quart slow cooker. Set heat to high.
2
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.
3
Remove 11/2 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.
4
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.
5
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.
