Indian-Style Green Pea Soup

My Mom was a good cook and baker, but soup was rarely part of the menu when I was growing up. Occasionally, we would be served the canned variety for lunch, which probably explains why it took a few years of cooking for myself before I developed a passion for a comforting bowl of homemade soup. I enjoy soup year round, but when the cold temperatures have me in their grip, there's really nothing finer to ward off the winter chills.

This Indian-style creamy pea soup that includes frozen peas in addition to green split peas is quite possibly one of the best pea soups that I have ever eaten. Slightly spicy, earthy, thick and satisfying, I served it up to some friends with some cardamon rice cakes and plump Cheddar Dijon biscuits. If my dining pals were still hungry after dinner, it wasn't food they were craving.

Indian-Style Green Pea Soup

Recipe by Lisa Turner Cuisine: Indian Published on December 10, 2008 Thick, satisfying and warming soup with earthy split peas, sweet green peas and a delicious Indian spicing Preparation: 20 minutes Cooking time: 1 to 1 1/2 hours Print this recipe Ingredients: 1 1/2 cups dried green split peas 2 tablespoons olive oil 1 medium onion, chopped 1 celery stalk, chopped 1 medium carrot, chopped 2 red or green chilies, seeded and finely chopped 1-inch fresh ginger, minced or grated 1 tablespoon ground cumin 1 tablespoon ground coriander 1/2 teaspoon ground turmeric pinch of ground cayenne 2 medium tomatoes, chopped 5 cups vegetable stock or water 2 cups frozen peas 1 tablespoon fresh mint 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste yogurt or sour cream (optional) Instructions: Rinse the split peas and soak in enough water to cover for 2 to 3 hours. Drain and rinse, then set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion, celery and carrot and sauté for 2 to 3 minutes or until the onion is soft but not brown. Stir in the ginger, chilies, cumin, coriander, turmeric and cayenne and continue to stir for 1 minute. Now add the split peas, tomato and vegetable stock or water to the pan. Bring to a boil, reduce heat to low, cover, and simmer, stirring occasionally, for 1 1/2 hours. Add the frozen peas and mint and cook for another few minutes. Remove from heat and purée the soup with a hand blender or in batches in a food processor or countertop blender. Season with salt and pepper. Serve hot or warm with a dollop of yogurt or sour cream if desired. Makes 6 servings