Simple Split Pea Soup

Simple Split Pea Soup

Serves 4-6

4 tbsp sesame or olive oil 

1 tsp crushed coriander seed

1 tsp crushed cumin seed

1 tsp crushed fennel seed

1 tsp dried thyme

1 tsp dried rosemary

¼ tsp ajwain seed

2 tsp turmeric powder

2-3 tsp smoked paprika (depending on how smokey you like your soup)

1 tsp ground black pepper

¼ tsp hing (asafoetida)

1 tsp salt and to taste

1 medium sweet onion chopped

3-4 carrots chopped 

1½ cups dried green split peas (pick through to make sure there are no stones)

1 cup fresh peas (can use fresh-frozen, or omit if not available and add another ¾ cup dried peas)

In a 6 quart soup pot, heat the oil over medium heat. Add the spices except for the salt and stir until fragrant. Add onion and 1 tsp salt. Cook until onions begin to sweat and turn translucent. Add carrots and stir until well coated with spices and fragrant. 

Add split peas and water to cover by at least 1 inch, bring to a boil and simmer uncovered for 45 minutes to an hour. Add more water if necessary to bring to desired consistency.  Add fresh peas (if using)  at the end. Taste for seasoning and adjust as necessary.

This is very good with a little balsamic vinegar drizzled on top before serving.