Terri's Pea Soup

Terri's Pea Soup

 

3 large carrots
1 medium Onion, diced
1 med sweet potato, peeled and diced
12 cups vegetable broth
16 oz green split peas
juice 1/2 lemon
dry sherry for sauteing vegetables
1 1/2 tsp coriander
1 tsp ground cumin
1 tsp turmeric
1/3 tsp ground ginger
1/8 tsp cinnamon
2 tbs black pepper
1/2 cup fresh parsley
1 1/2 cups canned coconut milk lite
1/2 tsp no salt seasoning


Saute spices in 1 to 2 tbs of dry cooking sherry on medium to medium low heat for about 3-4 minutes.  Add more sherry if needed to keep from sticking to the bottom of the pan.

Add diced onion and cook for 7-8 minutes stiffing often until onions are soft.  Add more sherry as needed to keep from sticking to the bottom of the pan.

Add vegetable broth, lemon juice, split peas,  1 1/2 carrots, and sweet potato.  Bring to a boil.  Once boiling reduce heat and cover the pot.  Simmer the soup for about 55 minutes.  Stirring occasionally.

After 55 minutes turn soup off and let cool.  Puree the soup with an immersion blender in the pot or use a high speed blender to puree the soup.  Do this in batches returning the pureed soup back into the pot.  Continue blending in batches until the soup is smooth. 

Once the soup is blended add the coconut milk and 1/2 tsp no salt seasoning, parsley and simmer for a few minutes until just heated through.

Serve in bowls, add some curly parsley on top for a garnish.