green split pea & carrot soup

24th April 2011


green split pea & carrot soup

Inspired by warm days and chilly evenings.

Sometimes I add ½ tablespoon curry powder and ½ cup coconut milk and replace the dill with fresh coriander – this is also a really nice combination.


1 cup dried green split pea, soaked overnight

3 medium carrots, roughly chopped

4 cups water

½ cup frozen green peas

handful fresh dill and parsley

salt and pepper

drizzling of olive oil/ghee


1.  In a soup pot, place the rinsed green split peas, carrots and 4 cups of water/stock, bring to boil, then reduce the heat and simmer gently for 1 hour, or until the peas are soft.

2.  If you have freshly picked peas or frozen add these to the soup and simmer for 5 minutes – turn off the heat and add the fresh herbs.

3.  With a hand blender, roughly puree the soup until the desired texture is achieved.  At this stage, I tend to add a little more water, but be careful as you don’t want the soup to be too watery.

4.  Taste the soup, and add salt and freshly ground pepper as needed.

When serving, drizzle a little olive oil/ghee over the soup.

Goodness inspired from Stacey

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