I eat soup during all seasons. I find that nothing fills me up or warms my spirits quite like a mug of soup. Last year, I was making so much soup that I decided to buy an immersion blender so that I could puree the soup right in the cooking pot, rather than transferring the contents to a blender and back again. The immersion blender revolutionized my soup game! What a genius little cooking gadget! I try to make a giant pot of soup (usually a basic split pea or lentil soup) every Sunday night. For me, making soup is more than a cooking project. Rather, it is a declaration that everything will be okay and that I play a part in everyday miracles. Miracles, you ask? Yes, miracles! I can transform a bag of lentils and pebble-hard split peas, water and spices into liquid gold! And you can too! I want to share one of my favorite go-to soups. Oh, and if you don’t have an immersion blender (definitely consider it!), a regular blender will be just fine. You can also skip the blending process altogether and still have a delicious end result.
Red Lentil and Yellow Split Pea Soup
Makes approximately 6 cups
1 cup dried yellow split peas
1/2 cup red lentils
1 medium onion
3 cloves garlic
1tsp black pepper
1tsp curry powder
1/4 tsp ginger powder
7 cups water
Sweat rough sliced onions in 1/2 cup water for 5 minutes on medium low heat in a large soup pot.
Add minced garlic and stir for approximately one minute.
Add dried legumes and 7 cups water.
Bring contents to a boil, uncovered.
Once boiling, lower the heat to medium high and cover the pot with the lid slightly ajar.
Cook for 35 minutes.
Turn off the heat.
Add spices and allow the soup to rest for about 5 minutes.
Use immersion blender or transfer the contents of the pot to a regular blender and puree.
This soup is also delicious with a can of coconut milk (regular or light) added at the end before blending.