A Split Pea Soup

Something warm for snowy days.

Garam Masala Split Pea Soup

• 8 oz dried split peas (pick through and discard any pebbles/debris/etc)
• 1 onion, roughly chopped
• 4 cloves garlic, diced
• 1 large carrot, roughly chopped
• 4 cups water
• 1 tablespoon olive oil
• 1 teaspoon garam masala
• salt and pepper
• sour cream, for garnish

1. Heat the olive oil in a medium saucepan over medium heat. Add the garlic and onion. Add a big pinch of salt and a few cranks of pepper. Cook until onions are soft.
2. Add the split peas, carrots, water and garam masala. Bring to a boil, then cover with a lid and reduce to a simmer. Cook for approximately 45 minutes.
3. Garnish with sour cream and serve.

Serves 4

I used yellow split peas, and was hoping for yellow soup. But red onions were all that we had sitting around, thereby making the soup more brown than yellow. Perhaps a white onion next time.

Originally I was planning on caramelizing the onions, but I was hungry so I gave up. I’m sure the soup would be good either way. I thought a bit more garam masala would be nice, but Mike liked it as is. I let him win this time. But as always, season to taste.

Some people might want to run the soup through a blender for a smoother, creamier soup. I just mashed some of the peas against the side of the pot and left it at that. (I was hungry, after all.)