- 1 lb split peas
- 24 baby carrots (approximately 3 carrots)
- 4 cups rich vegetable broth
- 4 cups water
- 1 large lemon
- 2 tablespoons olive oil
- 1 red onion
- 4-5 cloves garlic
- 2 large dollops Gourmet Gardens® Minced Ginger
- 2 tablespoons cumin
- 1 tablespoon coriander
- 1 tablespoon cardamon
- 1 teaspoon thyme
- 1 teaspoon Redmond's® Real Salt
- 1 teaspoon sea salt
- 1 tablespoon McCormick's® Peppercorn Medley
- 1/4 teaspoon cayenne pepper
- 4 slices thick sliced applewood smoked bacon, crumbled (optional)
Directions:
Mince (or if you are like me purée) onions and set aside. Mince garlic and set aside. Mince baby carrots (slice into thin round circles and then chop) and set aside.
In a stock pot, heat the olive oil. Add onions and cook until the begin to change color. [If using puréed onions, stir in the olive oil really well and then they will brown a bit.] After a few minutes, add the garlic and let it begin to cook. Then add the ginger, cumin, coriander, cardamom, salts, and pepper. When you begin to smell the seasonings, then add the carrots. Cook the carrots for a while, until you smell them as well. This process is about 10 minutes.
Add the split peas, stock, and water, stirring between each addition. Bring to a rapid boil for 10 minutes, stirring frequently. Then reduce to a simmer and cook for 90 minutes to 2 hours, depending on how soft you would like the split peas.
During the final cooking time, zest the lemon and then mince the zest if you have long curls. Juice the lemon fully. Add to the soup at least 10 minutes before you finish cooking it.
If preferred, garnish with crumbled fresh cooked bacon before serving.
Myrtle's Note: I wanted to try a simple split pea soup and had planned on going the ham route. However, I came across a recipe that had cumin and ginger in it and was intrigued. I ended up adding to the recipe a bit, to try and bring out fuller flavor. I very much enjoyed the soup, but it still was not as savory as, for example, Myrtle's Medley Blacked Eyed Peas. The lemon does had a brightness and that tiny bit of cayenne brought a bit of heat, but I did not specifically taste the ginger or garlic and thought I might have needed more of the former. Legumes can bear a significant amount of flavoring, so I need to remember to be bold in spicing them. Two things I have been learning: 1) let your spices cook before adding liquids and 2) let your spices cook before adding any citrus.
Serves: 6-8 (depending on size)
Adapted from: http://www.nwedible.com/split-pea-soup/
