A few months ago, I shared how I was trying to use up all of the food in my pantry before I moved. One of the recipes I made was Curry Split Pea and Rice Soup.
I knew as soon as I saw the recipe that it would work for me with some changes, and I was right. It is a nice variation from classic split pea soup and hearty enough to be a meal all by itself.
If you haven’t cooked much with curry, this is a good recipe to give it a try. I LOVE curry…but this is the first time I’ve every had it in a soup like this. YUM!
While it does take a little over an hour to make this soup, almost all of that time is letting it simmer to develop the flavors and cook the rice. Get it started and then work on the rest of your meal…or grab a book and enjoy some time to yourself before dinner.
Curry Split Pea and Rice Soup
Scroll to the bottom for a printable recipe card with nutrition information.
1 tbsp vegetable oil
1 medium onion, chopped
2 medium carrots, sliced
4 cloves of garlic, minced
3 tsp curry powder
1 cups split peas, picked and washed
1 cup uncooked brown rice, washed
4 cups water
4 cups chicken or vegetable stock (recipe to make your own stock)
1 bay leaf
1 tsp salt
1 tsp pepper
Start by heating the oil in a a large heavy-bottomed pot. Next saute the onion, carrot and half the curry powder in the pot until onion is tender.
This is NOT a spicy recipe. Use the sweet yellow curry you find in your average grocery store and it gives it just a hint of curry flavor.
Add 2 cloves of garlic and saute for another minute, stirring to make sure the garlic doesn’t burn.
Add all of the remaining ingredients and then reduce the heat and cover the pot, simmering it for 30 minutes.
Add the remaining garlic give it a good stir and recover the pot, cooking for another 30 minutes.
Keep an eye on it to make sure it doesn’t get too thick. If it does, just add a little more water or stock.
Remove the bay leaf (if you can find it) and then serve up the soup in bowls.
Like a lot of soups, this one tastes even better leftover. So don’t hesitate to make up a big pot to last you a few days
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Another easy soup recipe added to my Weekly Soup rotation! I prepped this on the stove top then transferred the soup to a slow cooker-cooking on LOW for about 2-3 hours. I used fresh bay leaves from the garden, *basmati* long grain brown rice, my homemade medium spicy curry powder, and reduced the garlic to two cloves. Garnished with fresh cilantro in keeping with the East Indian theme. Served with a simple homemade white/cornmeal yeast bread. As with many soups, this one tastes better the next day because the ingredients have an opportunity to mingle and the soup also thickens. We will certainly enjoy another bowl or two of it today for lunch. Prepared for the FYC tag game. Thanks, Karen! Note: the cooked rice was stirred into the soup five minutes before serving to avoid the rice turning to mush.
This is such a great comfort food soup. It was just what we needed as the weather outside is cold and dreary. I was out of brown rice, so I had to sub regular long grain rice. Otherwise, made as directed and it was much enjoyed.
I was surprised I couldn’t find a split pea and rice soup online, so I made one up myself. Glad you liked it.
Five Star – I added some celery, mixed split peas and white doongara rice otherwise made as per recipe and it got so thick that I added an extra 1 1/2 litres of liquid and it made for a very enjoyable lunch, thank you Karen made for For Your Consideration tag game at FF&F. ImPat
I’m so glad you liked my creation, and even happier that you made it your own by tweaking it a bit. I’m not a fan of celery but I know more people would add it to a soup like this. Thanks for sharing your changes for future cooks!
I don’t believe I would have thought of adding the curry buy it works! I used the veg stock here. This is mild and rich tasting and certainly makes a meal. I had a small side salad. I have a small ton of yellow split peas in stock and am thinking of making another batch strictly for the freezer. I might add some ham next time for the guys but I thoroughly enjoyed the veg version and, honestly, so did they with hot biscuit’s.