Thursday, February 13, 2014

Recipe: Chipotle, Smoked Paprika, Yellow and Green Split Pea Soup

Today was the perfect soup-making weather.  We're in the midst of one of those famous New England Nor'easters that lays about a foot of snow down in 24 hours and keeps everyone cooped up inside scrambling for things to do.  I've been productive this afternoon testing recipes for my new cookbook, Easy Peasy Vegan Eats, which I hope to publish by the end of the month.

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 peas
2 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 salt
1 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.

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