1 cup dried green split peas
4 cloves garlic, minced
2 teaspoons ground coriander
1/4 teaspoon ground cardamom
1-inch piece ginger
1 stalk celery, cut into 1-inch pieces
1 carrot, cut into 1-inch pieces
1 medium onion, cut into quarters
2 teaspoons sea salt
2 teaspoons cumin seeds
2 tablespoons extra-virgin olive oil
1/4 cup chopped cilantro
Wash and drain the peas and place them in a 3-quart pot with 6 cups water, the garlic and spices, including the piece of ginger. Bring to a boil, reduce heat, cover and simmer.
After 15 minutes, add the celery, carrot and onion to peas. Simmer for one hour or until carrots and peas are both cooked.
Add the salt. Blend soup in 2 or 3 batches, venting blender lid if soup is still hot!
Dry-toast the cumin seeds in a small skillet for 2 minutes. Remove from heat and add the olive oil. Pour into soup.
Garnish with the cilantro before serving.
Makes 4 servings.
— Recipe courtesy of Mary Shaw, Ashland Food Co-op culinary educator.