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Pdf1 pound(s) dry split peas
8 cup(s) water
1 small uncooked onion(s)
2 tsp minced garlic
1 ½ tsp table salt
1 ½ tsp curry powder
1 pinch ground cumin
1 pinch ground turmeric
⅛ tsp granulated garlic, 1 pinch
1 pinch ground coriander
1 pinch red pepper flakes
1 pinch ground ginger
1 pinch ground cinnamon
1 pinch ground nutmeg
1 pinch ground cloves
Heat a large stock pot, add dried spices, and cook 15-30 seconds for the spices to open. Add 1 teaspoon of olive oil and chopped onion and cook until nearly translucent. Add garlic, and cook another minute.
Add the water and split peas to the pot. Bring to a boil, stirring frequently . Reduce heat and simmer for 1 hour, stirring frequently. When consistency is creamy and split peas have lost their body, soup is done.
For a creamier result, puree cooked soup in a blender or food processor. Reheat and serve immediately in warmed bowls.