- 3-4 large carrots, chopped or sliced
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 clove minced garlic
- 2 tbsp coconut oil
- 1 1/2 tbsp curry powder (I used mild curry powder)
- 10 cups of bone broth or water (see bone broth recipe)
- 1 1/2 cups dried yellow split peas (though you may use green split peas if you like)
- 3/4 cup fresh or frozen green peas
- 3/4 cup diced red bell pepper
- Pinch of ground black pepper
- optional: add some cooked chicken during the last couple of minutes of cooking.
This soup is better the next day! :0)
1. In a large pot, combine the carrot, onion, celery, garlic, and coconut oil. Cook over low heat, stirring frequently, for about 10 minutes, or until softened. Add the curry powder and cook for 1 more minute.
2. Add 10-12 cups bone broth or water and the split peas. Bring to a boil, reduce the heat to medium-low, and cook, uncovered, for about 2 hours, or until the split peas are tender and the soup has thickened. (Add more liquid if the soup gets too thick.)
3. Add bell pepper, green peas, black pepper, and salt to taste. Cook, uncovered, for about 5 more minutes, or until the vegetables are softened.
4. Top each serving with yogurt or sour cream, if desired.
5. Enjoy!! :) -- remember, it's even better the next day!!
When you make it, let me know how it turned out!