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Hearty and Healthy: Curry Split Pea and Rice Soup Recipe


A few months ago, I shared how I was trying to use up all of the food in my pantry before I moved. One of the recipes I made was Curry Split Pea and Rice Soup.

Curry Split Pea and Rice Soup Recipe | Future Expat

I knew as soon as I saw the recipe that it would work for me with some changes, and I was right. It is a nice variation from classic split pea soup and hearty enough to be a meal all by itself.

If you haven’t cooked much with curry, this is a good recipe to give it a try. I LOVE curry…but this is the first time I’ve every had it in a soup like this. YUM!

While it does take a little over an hour to make this soup, almost all of that time is letting it simmer to develop the flavors and cook the rice. Get it started and then work on the rest of your meal…or grab a book and enjoy some time to yourself before dinner.

Curry Split Pea and Rice Soup

Curry Split Pea and Rice Soup Recipe | Future Expat

Scroll to the bottom for a printable recipe card with nutrition information.

Ingredients:

1 tbsp vegetable oil
1 medium onion, chopped
2 medium carrots, sliced
4 cloves of garlic, minced
3 tsp curry powder
1 cups split peas, picked and washed
1 cup uncooked brown rice, washed
4 cups water
4 cups chicken or vegetable stock (recipe to make your own stock)
1 bay leaf
1 tsp salt
1 tsp pepper

Directions:

Start by heating the oil in a a large heavy-bottomed pot. Next saute the onion, carrot and half the curry powder in the pot until onion is tender.
Tastes Great Recipe: Curry Rice with Peas - Future Expat
This is NOT a spicy recipe. Use the sweet yellow curry you find in your average grocery store and it gives it just a hint of curry flavor.

Add 2 cloves of garlic and saute for another minute, stirring to make sure the garlic doesn’t burn.
Curry Split Pea and Rice Soup Recipe | Future Expat
Add all of the remaining ingredients and then reduce the heat and cover the pot, simmering it for 30 minutes.

Add the remaining garlic give it a good stir and recover the pot, cooking for another 30 minutes.
Curry Split Pea and Rice Soup Recipe | Future Expat
Keep an eye on it to make sure it doesn’t get too thick. If it does, just add a little more water or stock.

Remove the bay leaf (if you can find it) and then serve up the soup in bowls.
Curry Split Pea and Rice Soup Recipe | Future Expat

Like a lot of soups, this one tastes even better leftover. So don’t hesitate to make up a big pot to last you a few days

I love Pinterest, Facebook and Google+ shares!

SEE MORE CURRY RECIPES:

Tastes Great Recipe: Curry Rice with Peas - Future Expat

Easy Dinner Recipe: Chicken (or Turkey) Divan | Future Expat

Reinventing a Classic Jewish Dish: Curry Noodle Kugel with Mushrooms and Onions | Future Expat

Want nutritional information?

Click on the + sign in the recipe card below for complete nutritional information.

Hearty and Healthy: Curry Split Pea and Rice Soup Recipe

From Future Expat | Soups

Not your average split pea soup. This vegetarian soup adds sweet curry, onions, carrots and rice to the peas to create a hearty but healthy soup.

Original recipe can be found at: http://futureexpat.com/2015/02/curry-split-pea-rice-soup/

01:15
00:10
01:05

cal Calories 191kcal

Low fat Total Fat 3g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

High sodium Sodium 575mg

carbs Total Carbohydrate 35g

Serving size 257g Calories from fat 27kcal Fiber 7g Protein 7g Sugar 4g
10 servings

Ingredients

  • 1 tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 4 cloves of garlic, minced
  • 3 tsp curry powder
  • 1 cups split peas, picked and washed
  • 1 cup uncooked brown rice, washed
  • 4 cups water
  • 4 cups chicken or vegetable stock (recipe to make your own stock)
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp pepper

Directions

  1. Heat the oil in a a large heavy-bottomed pot and then saute the onion, carrot and half the curry powder in the pot until onion is tender.
  2. Add 2 cloves of garlic and saute for another minute, stirring to make sure the garlic doesn’t burn.
  3. Add all of the remaining ingredients and then reduce the heat and cover the pot, simmering it for 30 minutes.
  4. Add the remaining garlic give it a good stir and recover the pot, cooking for another 30 minutes. Keep an eye on it to make sure it doesn’t get too thick. If it does, just add a little more water or stock.
  5. Remove the bay leaf (if you can find it) and then serve up the soup in bowls.

Tips

  • Use sweet yellow curry for this recipe, not a hot curry blend.


1 Response

  1. Cele/CG says:

    Another easy soup recipe added to my Weekly Soup rotation! I prepped this on the stove top then transferred the soup to a slow cooker-cooking on LOW for about 2-3 hours. I used fresh bay leaves from the garden, *basmati* long grain brown rice, my homemade medium spicy curry powder, and reduced the garlic to two cloves. Garnished with fresh cilantro in keeping with the East Indian theme. Served with a simple homemade white/cornmeal yeast bread. As with many soups, this one tastes better the next day because the ingredients have an opportunity to mingle and the soup also thickens. We will certainly enjoy another bowl or two of it today for lunch. Prepared for the FYC tag game. Thanks, Karen! Note: the cooked rice was stirred into the soup five minutes before serving to avoid the rice turning to mush.

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