On a cold day, few things are better than a hearty 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) dry green split peas, rinsed & drained
1largesweet potato, peeled & cut into 1-inch (2.5 cm) cubes (see notes)
3medumcarrots, diced
2stalkscelery, chopped
1mediumonion, 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
salt, to taste, optional
Directions
Combine water, vegetable stock and split peas in a 4-6 quart slow cooker. Set heat to high.
Add sweet potato, carrots, celery, onion, ginger and 1 tsp (5 mL) curry powder to slow cooker, stir well, cover and cook on high heat for 6-8 hours or until split peas and vegetables are soft.
Remove 1 1/2 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. You can also use an immersion blender on low and carefully blend the soup in the slow cooker to your desired texture.
In a small non-stick frying pan, heat oil. Sauté garlic and 1/4 tsp (1 mL) curry powder until curry powder is toasted, about one minute. Stir curry/garlic mixture into soup. Add lemon juice and stir again. Season with salt and pepper, as desired. Serve with crusty buns if desired.
Notes
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) dry green split peas, rinsed & drained
1largesweet potato, peeled & cut into 1-inch (2.5 cm) cubes (see notes)
3medumcarrots, diced
2stalkscelery, chopped
1mediumonion, 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
salt, to taste, optional
1
Combine water, vegetable stock and split peas in a 4-6 quart slow cooker. Set heat to high.
2
Add sweet potato, carrots, celery, onion, ginger and 1 tsp (5 mL) curry powder to slow cooker, stir well, cover and cook on high heat for 6-8 hours or until split peas and vegetables are soft.
3
Remove 1 1/2 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. You can also use an immersion blender on low and carefully blend the soup in the slow cooker to your desired texture.
4
In a small non-stick frying pan, heat oil. Sauté garlic and 1/4 tsp (1 mL) curry powder until curry powder is toasted, about one minute. Stir curry/garlic mixture into soup. Add lemon juice and stir again. Season with salt and pepper, as desired. Serve with crusty buns if desired.
