I really mean this... I think it is probably THEE best soup I have ever eaten!
Even Matt, who in the past has told me he doesn't like split pea soup REALLY liked it. I got the recipe from the February issue of Country Home magazine, but don't feel bad sharing it here, since I adapted it a bit, and I am sharing MY version with you...
Curried Split-Pea Soup
1 32 ounce carton of vegetable broth
1 14 ounce can unsweetened coconut milk
1 16 ounce package dry split peas
1 Bay leaf
1 Large Yam or Sweet Potato, peeled and cut into bite sized pieces
1 Large Red Pepper, but into bite sized strips
3 Green Onions, thinly sliced
1 Large clove Garlic, minced
1 Tablespoon Soy Sauce
2 Teaspoons Curry Powder
1/4 Teaspoon Crushed Red Pepper
Salt and Pepper to taste
In a 6 quart Dutch oven or soup pot with lid, combine broth, coconut milk, peas, bay leaf, and 14 ounces of fresh water (use the coconut milk can). Bring to a boil; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.
Stir in potato, red pepper, onion, garlic, soy sauce, curry, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, 20 to 30 minutes more or until the vegetables are tender, stirring occasionally.
Remove and discard bay leaf. Season to taste with salt and pepper. Serve and enjoy. Try to not eat the whole pot all by yourself, because even though it is very healthy and full of vegetables, it really wouldn't be that good for you to eat in one sitting... but its good enough you just might want to!
According to the magazine, one serving has 10 grams fat, 47 grams carbohydrates, 17 grams dietary fiber, and 18 grams protein. But they didn't specify how big a serving is, go figure...