Curried Yellow Split Pea and Carrot Soup

For the soup:

• 1 T olive oil
• 4-5 medium carrots, peeled and diced
• 1 yellow onion, roughly diced
• 1 clove garlic, roughly chopped
• 1 t ginger, peeled and roughly chopped
• 1 lb yellow split peas, rinsed
• 1 T curry powder
• 1 t dried mustard
• 7 c vegetable stock
• 3 T cider vinegar
• Salt and pepper to taste

For the spicy cream:

• ⅓ c crème fraîche or sour cream
• 1 T fresh cilantro, chopped
• 1 scallion, minced
• 1 T lime juice
• ½ t red pepper flakes

Heat olive oil in a large, heavy-bottom stock pot over medium heat. Add carrots, onion, garlic, and ginger. Stir well to coat veggies with oil. Cover and cook until onions are translucent and carrots are tender, stirring occasionally, about 8 minutes.

Stir in yellow split peas, curry powder, and dried mustard. Add vegetable stock and bring soup to a boil for 2 minutes, then reduce heat to a simmer and cover.

Cook soup until peas are tender, about 35 to 45 minutes. Add cider vinegar, and season to taste with salt and pepper. Set aside and let cool slightly. Meanwhile, prepare spicy cream.

To make the spicy cream, stir all ingredients together in a small bowl and refrigerate until ready to use.

Once the soup has cooled slightly, puree it in a blender, in small batches, until smooth (or use a handy immersion blender). Ladle soup into bowls and top with the spicy cream.

Serves 6-8.

VERDICT: Good, especially with the hit of lime juice from the "spicy cream." Keep.