To be completely honest, I had never made split pea soup before this. It turned out awesomely! The smoke seasoning adds a little bit of ham-less-ness, and the white pepper is a great addition to the curry and cumin. Mildly spicy and amazing flavor!
- Olive Oil – 1T
- Onion 1 – medum, sliced
- Garlic – 4 cloves (so as not to get sick) minced
- Sweet Potato – 1 medium sliced
- Carrots – 2 or a few hand fulls of baby carrots sliced
- Celery – 3 stalks cut into smileys
- Ground Ginger – 1t
- Curry Powder – 2t
- Cumin – 1t
- Ground Coriander – 1t
- White Pepper – 2t
- Salt – 3t
- Split Peas – 1lb dry
- Water – 8c
- Liquid Smoke Seasoning – 2t
After chopping and mincing and smiley-ing everything throw the olive oil in a soup pot along with the onions and garlic. In about 3 minutes throw the sweet potato, carrots, celery, ginger, curry, cumin, coriander, white pepper and salt in. If it starts to burn a little, use a cup or two of the water.
Once these are cooked pretty well add the rinsed split peas, the rest of the water and the liquid smoke. Bring to a boil then simmer for about an hour (or longer). Voila! Amazing winter deliciousness.