When the evenings are getting cooler, it is wholesome to have a spicy, hot soup.
This time I share with you a Spicy Coconut Split Pea Soup
Easy to make and so yummy when served with corn tortilla chips on the side...
Served in our
Pillivuyt from France ←(click link) soup bowl and eaten with a silver Alvin Bridal Rose soup spoon.
I've also used our linen with roses French Le Jacquard Français placemats.
This one I made with Trader Joe's Coconut Cream instead of Coconut Milk
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Ingredients:
454 g dried split peas
3 cloves garlic, chopped
5 cups light tasting vegetable broth (used the low sodium from Trader Joe's)
2 teaspoons of spicy curry powder
½ teaspoon Old Bay Seasoning (will also mention how to make your own!)
½ teaspoon cayenne pepper
1 14–oz can coconut milk or cream if you desire
About 6 jalapeño peppers chopped
Instructions:
Place the rinsed split peas in a heavy bottom soup pot and just cover them with boiling water.
Let them soak for one hour, on the lowest setting—drain.
Place the soaked peas back into the soup pot and add the chopped garlic, broth, curry, Old Bay Seasoning and cayenne pepper.
Bring the liquid to a gentle simmer and cook till the peas are soft—about one hour.
Stir in the coconut milk or cream and gently heat through and also add the jalapeños.
Serve in a shallow heated bowl and ENJOY
1 tablespoon Celery Salt
2 teaspoons Ground Bay Leaves
2 teaspoons Smoked Paprika
1½ teaspoon Ground Black Pepper
1 teaspoon Ground Mustard
¼ teaspoon Allspice
¼ teaspoon Cayenne
1 pinch of Ground Cinnamon
1 pinch Ground Nutmeg
1 pinch Ground Ginger
Actually I've made my own and keep it in a little container—handy and ready to be used.
ENJOY!
