Curried Yellow Split Pea Soup

prep time icon

Prep Time

15mins

time to table icon

Time to Table

1hr 15mins

serves icon

Serves

6 (1 1/2 cup per serving)

shop nowprint recipe
Share:

Ingredients

  • 1 cup shredded carrots
  • 1/2 cup finely chopped onion
  • 1 large garlic clove, grated
  • 2 tablespoons vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 pound yellow split peas, rinsed and sorted
  • 7 cups fat free chicken broth
  • 2/3 cup Daisy Sour Cream
  • 1/2 cup Daisy Squeezable Sour Cream

Ingredients

  • 1 cup shredded carrots
  • 1/2 cup finely chopped onion
  • 1 large garlic clove, grated
  • 2 tablespoons vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 pound yellow split peas, rinsed and sorted
  • 7 cups fat free chicken broth
  • 2/3 cup Daisy Sour Cream
  • 1/2 cup Daisy Squeezable Sour Cream

Directions

  1. In a Dutch oven or a large saucepan, cook the carrots, onion and garlic in the oil over medium heat for 5 minutes or until starting to soften, stirring occasionally. Stir in the curry powder and turmeric. Cook for 1 minute. Stir in the split peas and chicken broth. Bring to a boil. Loosely cover and reduce heat. Simmer for 1 hour or until the peas are very soft.
  2. Blend with an immersion blender, or pour into blender container in 2 batches, covering and blending until smooth. Whisk 2/3 cup sour cream into the blended soup.
  3. Top each serving with a squeeze of Daisy Sour Cream.
  • Calories:161
  • Cholesterol:31
  • Dietary Fiber:1
  • Protein:3
  • Sodium:1120
  • Total Carbohydrate:6
  • Total Fat:13

Recommendations