Hi there– Are you ready for some modest meals– knowing that you’ve eaten your way through Thanksgiving — and Christmas eating is just around the corner? Here’s a simple but hearty cold weather supper, just needs a crust of bread and perhaps a bright salad. Dinner is served.
CURRIED YELLOW SPLIT PEA SOUP
1 yellow onion, chopped fine
3 tab. olive oil
1 1/2 cup sliced ham (from the deli) cut to small bits
2 cloves garlic
1 rounded tsp. of curry powder
1/2 tsp. cumin
1 pound bag of yellow split peas
1/2 red bell pepper, cut fine
1/2 cup cilantro, chopped fine
1 tsp. salt
1/2 tsp freshly ground pepper
3 tab. cornstarch
yogurt or sour cream– and more cilantro to top it off
Heat up the oil in the bottom of your soup pot. Then throw in the chopped onion and cook until it starts to wilt. Add in the ham and stir it til the ham starts to brown a bit. Add the 2 cloves of garlic, curry powder and cumin and stir them in to coat all the onions and ham.
Then add in the yellow split peas, red pepper, salt and ground black pepper along with 8 cups of water.
Bring it all to a mild simmer and let it cook for 30 to 35 minutes until the peas are tender.
If you like your soup broth nice and thick (like me)– shake together the cornstarch with about a cup of water in a container with a tight fitting lid until it is well blended. Stir it into the hot soup and stir while it continues to simmer– just a couple minutes until the soup is thick.
Garnish it with yogurt or sour cream and sprinkle on a bit of cilantro. Enjoy!