- Cook Time
- Prep Time
- 8 (1 cup) ServingsServings
- 1 cup yellow split peas, sorted for stones and husks, and rinsed 250 mL
- 5 cups water 1.25L
- 4 medium cloves garlic, coarsely chopped 4
- 2 - 1 x 2 inch (2.5 x 5 cm) slices fresh ginger coarsely chopped 2
- 1/4 cup canola oil 60 mL
- 1 tsp cumin seeds 5 mL
- 1 medium red onion, cut in half lengthwise, and thinly sliced 1
- 3 fresh green Thai, cayenne or serrano chiles, stem removed, coarsely chopped (do not remove seeds) 3
- 1/2 tsp coarse kosher or sea salt 7 mL
- 1/2 tsp ground turmeric 2 mL
- 1/4 cup crème fraîche, whisked 60 mL
- Medium tomato, cored, and coarsely chopped 1
- 1/4 cup finely chopped fresh cilantro leaves and tender stems 60 mL
1 Bring the peas and 4 1/2 cups (1.125L) water to a boil in a large-sized saucepan over medium-high heat; skim and discard any foam that surfaces to the top
2 Add the garlic and ginger; lower heat and simmer covered, stirring occasionally, until the peas are tender, 25 to 30 minutes.
3 Meanwhile, heat the canola in a medium-sized skillet over medium-high heat.
4 Add the cumin and allow them to sizzle, turn reddish brown, and smell fragrant, 10 to 15 seconds. Add onion and chilis and cook, stirring occasionally, until the onion turns honey brown, about 5 minutes.
5 Stir in the salt, turmeric, tomato, and the remaining 1/2 cup (125 mL) water. Scrape the skillet to release any browned bits of onion. Cook uncovered, stirring occasionally, until the tomato softens, 3 to 5 minutes. Scrape this chunky sauce into the saucepan with the cooked peas.
6 Continue to simmer the peas, covered, stirring occasionally, to allow the flavours to blend, about 5 minutes. Let the soup cool, 10 to 15 minutes. Transfer to a blender and puree until smooth. (If using immersion blender, no need to cool peas before pureeing). Return pureed soup to saucepan and re-warm before serving. Serve with a dollop of crème fraîche and cilantro.