Curried Split Pea and Root Soup


>from Bethany, CSA Manager

This recipe is an excellent way to use any winter storage vegetables, such as potatoes, sweet potatoes, carrots, parsnips, winter squash, and celeriac. This recipe is high in protein and fiber and low in fat. It is also vegetarian- and vegan-friendly if prepared using vegetable stock. Leftovers can be frozen and reheated. Serves 4-6.


1 medium-sized yellow onion, chopped
2-3 cups chopped winter storage vegetables of your choice (such as carrots, parsnips, potatoes, winter squash, sweet potatoes or celeriac)
1 pound dried green or yellow split peas, picked over and rinsed
6 – 8 cups vegetable stock or chicken stock (use only 6 cups if cooking in the slow cooker)
1-2 cloves garlic, minced or pressed
2 bay leaves
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon salt, or to taste
freshly ground black pepper

Stovetop directions:

Combine all ingredients in a large stock pot. Bring to a boil and then reduce heat to low. Cover and cook at a simmer until peas are tender and not holding their shape any longer, about 45-55 minutes. Taste and adjust seasoning as needed.

Slow cooker directions:

Combine all ingredients in a 4-6 quart slow cooker. Cook on low for 8 hours. Taste and adjust seasonings as needed.

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