This recipe is my tweaked version of a recipe by Lisa Gitelson (of Balsamic Strawberry Soup fame). I used 2 jalapeno peppers which made for an EXTREMELY spicy soup. It mellowed over time, and 3-4 days after I made it, I really enjoy it most -- feel free to cut the peppers down, but we love spice. The soup is rich, aromatic, and completely satisfying. I used my new immersion blender to puree the soup, and the texture is really thick and satisfying. I serve it over wild rice, with a dollop of Greek Yogurt and cilantro. Enjoy this rich, spicy and filling winter soup!
For the paste:
- 3 inches of ginger, minced
- 1 white onion, minced
- 6 cloves garlic, minced
- 2 whole small fresh jalapenos
- 2 1/2 Tablespoons curry powder
- 2 teaspoons turmeric
- 2 teaspoons cumin
- 4 Tablespoons oil
For the soup base:
- 6 cups vegetable stock
- 5 stalks celery, chopped small
- 4 carrots, chopped small
- 3/4 cup yellow split peas
- 4 potatoes, cubed
- 2 bay leaves (removed before pureeing)
- 1 white onion, chopped small
- 1 cup, loosely packed, cilantro
- 4 Tablespoons lemon juice
- Salt and Pepper to taste
Garnish: Dallop of Greek yogurt and minced cilantro
In a large pot, add all the "paste" ingredients and cook slowly over low heat until the onions are wilted and translucent. If the paste seems dry, you can add a little extra oil.
Pour in the stock and add all the rest of the soup ingredients. Bring to a boil, reduce heat, and cook for 30 minutes.
When ready to serve, stir in the yogurt. Salt and pepper to taste. Ladle into bowls, topping each with a dollop of Greek yogurt and minced cilantro sprinkled on top.
