Curried Split Pea Soup
|Onion||1 Medium, coarsely chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Bacon strips||4 , cut into 1/2-inch pieces|
|Dried yellow split peas||1 Cup (16 tbs)|
|Water||5 Cup (80 tbs)|
|Canned tomatoes||1 Pound (1 Can)|
|Curry powder||1 Teaspoon|
|Chopped parsley||2 Tablespoon|
In a 3-quart pan over medium heat, cook onion, garlic, and bacon until bacon is translucent.
Add split peas and water.
Bring mixture to a boil; cover, reduce heat, and simmer until peas are tender (about 1 hour).
Meanwhile, split carrot lengthwise into 4 pieces.
Thinly slice carrot and celery; set aside.
In a blender or food processor, puree pea mixture, a portion at a time, until smooth; return to pan.
Add carrot, celery, tomatoes (break up with a spoon) and their liquid, salt, curry powder, and pepper.
Cover and simmer until carrots are tender when pierced (about 25 minutes).
Stir in parsley.