One recipe I've been working on recently is a spicy and smokey split pea soup. I think I came up with just the right flavor combination and I'm happy to share the success here. The soup has a velvety texture and deep, rich smokey undertones from the two prominent spices. I added a squeeze of lemon at the end to brighten up the flavors and bring everything together.
A swirl of cashew sour creme pretties up the presentation and adds another layer of decadence to this luscious soup. A big bowl with a slice of toast left me warm and satisfied all afternoon. I hope you enjoy some on your next Snow Day!
Chipotle Smoked Paprika Yellow and Green Split Pea Soup
1/2 cup green split peas
1/2 cup yellow split peas2 Tbl olive oil
1 cup yellow onion, diced
2 stalks celery, diced (approx. 1/2 cup)
1 large carrot, peeled and diced (approx. 1 cup)
4 cloves garlic, minced through garlic press
1 tsp smoked paprika
1/2 tsp chipotle powder
1 large Russet potato, peeled and cut into 1-inch dice
5 cups water
1 tsp sea salt1 Tbl fresh lemon juice
2 scallion, diced
Rinse split peas in a colander and set aside to drain. In a large pot, saute onion, celery, and carrots in olive oil on medium heat for 5-10 minutes, or until lightly browned. Add garlic, paprika, and chipotle and saute one minute. Add split peas, potato and water, then cover pot and bring to a boil. Lower heat and simmer 1 hour or until split peas are soft, stirring occasionally. If soup is too thick, add a little more water. Stir in fresh lemon juice and garnish with chopped scallion.