Curried Split Pea Soup With Coconut

Dear Turkey,

This is so easy

And so tasty -- just go and

Make it for dinner

Curried Split Pea Soup With Coconut

(serves 6, adapted from Bon Appetit)

Ingredients:

For the soup:

- 2 T olive oil

- 1 red onion, cut up

- 4 carrots, cut up

- 1 t fennel (use whole spices if you have them, if not, ground will work)

- 1 t mustard seed

- 2 t curry powder

- 16 oz dried split peas, yellow or green

- 6 c veggie broth (I used Better than Bouillon)

- 4 c water

- salt and pepper to taste

For the topping:

- 1/2 c shredded coconut or coconut flakes, unsweetened

- 2 T olive oil

- 1 t mustard seed

- 1 t fennel seed

- 1 t coriander seed 

Instructions:

- For the soup: heat the oil, veggies, and spices and cook until the onion is just starting to brown. Add the peas and stir to coat. Add the water and broth and simmer, covered, until peas are tender, 45-60 minutes, stirring occasionally. Add more water if needed. Puree or mash with a masher. Season to taste.

- For the topping: heat the oil in a small pan and add remaining ingredients. Toast, stirring constantly, just until coconut starts to brown. Remove from heat. Don't walk away from this project; it can burn quickly.

- Serve the soup sprinkled with the coconut and top with cilantro and plain yogurt if you want. 

 

Enjoy,

Tofu