The INCREDIBLE Curry Pea Soup Recipe you can make quick and SPLIT!

By Yeung Man Cooking · 75 min

Ingredients

Instructions

1. Soak the dried split peas overnight in about 3 cups of water. Rinse and drain them before cooking.
2. Preheat the oven to 375°F.
3. Rinse and drain the canned chickpeas. Toss them in a large bowl with a pinch of salt, a pinch of pepper, 1/2 tbsp smoked paprika and 2 tbsp olive oil.
4. Spread the chickpeas on a parchment-lined baking tray and bake for 40 minutes.
5. Finely chop the garlic and onion. Cut the carrots and celery into small pieces. Dice the potatoes small and dice the tomato.
6. Heat a stock pot over medium heat. Add 2 tbsp olive oil, then the onion and garlic, and sauté for 5-7 minutes.
7. Add the carrots and celery and sauté for another 4-5 minutes. Then add the salt, chili flakes and curry powder and sauté for about 1 minute.
8. Add the tomato and sauté for a couple of minutes. Add the split peas, potatoes and 8 cups of water. Raise the heat to medium-high. Once it boils, cover and cook on medium for 25 minutes.
9. Carefully transfer 4-5 cups of soup to a blender and blend on medium-high for a few seconds. Pour it back into the pot and stir well.
10. Serve, topping each bowl with chili flakes, a pinch of garam masala, crispy chickpeas, fresh arugula and a drizzle of chili oil.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicOnionTomatoCarrotPotatoCeleryChickpeaArugula