Indian-Style Split Pea Soup

As the temperature rises in the northern hemisphere, salads increasingly replace soups on the table. In a way this is a shame, especially as cooler spring days are heightened by a light bowl of spicy soup and also because there are some cool soups to temper the heat. On the other hand, it's all good.

Indian-Style Yellow Split Pea Soup

Recipe by Lisa Turner Cuisine: Indian Published on May 29, 2008 Simple but elegant, this light, creamy and zesty Indian-spiced split pea soup is perfect for cool and warm weather Preparation: 15 minutes Cooking time: 1 hour Print this recipe Soup: 3/4 cup yellow split peas or split peas and toor dal 2 tablespoons basmati rice 7 cups water or vegetable stock 1-inch piece fresh ginger, grated generous handful of hot peppers (serrano, jalapeño or green chilies) 1 teaspoon turmeric 2 tomatoes, chopped 1 carrot, sliced 1 teaspoon sea salt, or to taste fresh ground black pepper to taste small handful of fresh parsley, chopped Toasted spice oil: 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 tablespoon sesame oil Instructions: Combine all of the soup ingredients except the salt, pepper and parsley in a large saucepan or soup pot. Bring to a boil, reduce heat to medium-low, partially cover, and simmer for 1 to 1 1/2 hours or until the split peas begin to break apart. Remove from heat and purée the soup with a hand blender or in batches in a countertop blender. Return the soup to the stove, turn the heat down to low, and season with salt and pepper. Put the mustard seeds in a small saucepan over medium heat and cover. Shake the pan occasionally. When the seeds begin to pop, add the cumin seeds and oil. Stir for a few seconds and then pour the oil and seed mixture into the soup. Cover the soup and let sit for a few minutes. Stir the soup and ladle into bowls. Garnish with the chopped parsley and serve hot. Makes 6 servings