Curried Split Pea Soup

I'm posting slowly lately. Its not for lack of things to post, though. At any given time, I have a backlog of 5-10 drafts just waiting to be finished and posted. My problem is that I've been spending too much time in cyberland. Yes, my friends, I am an internet addict. I have had to pull back and only get on the computer just a little here and there. Its hardly given me time to get my posts up! Oh well. Its all about balance, isn't it? I'm working on that balance.

This recipe is a wonderful and unique split pea soup recipe. Its from one of Lorna Sass' cookbooks (I don't remember which one, since I checked it out from the library ages ago). Anyway, she specializes in pressure cooking. Some of her cookbooks are vegan, some are not. This particular recipe is vegan (though I added a dollop non-vegan sour cream on top of mine).

I use the recipe as a guideline and vary it as I need too. For instance, it calls for butternut squash, but if I don't have any on hand, I'll use carrots instead. The picture I took has a little sumac sprinkled on top for color.



Curried Yellow Split Pea Soup

1 tablespoon oil
1 large onion, chopped
2 tablespoons grated ginger
2 ribs celery, thinly sliced
1 1/2 lbs. butternut squash, crubbed, seeded, and cut into chunks
2 cups yellow split peas, rinsed
1/3 cup raisins
6 cups water, or broth
1 tablepsoon + 1 teaspoon mild curry powder
3/4 teaspoon fennel seeds
3/4 teaspoon cinnamon
bay leaf
1 teaspoon sea salt

1. Heat oil in pressure cooker and saute the onion and ginger for 2 minutes. Stir in all remaining ingredients except salt.
2. Lock the lid into place. Over high heat, bring to high pressure. Lower the heat just ehough to maintain high pressure and cook 6 minutes. Reduce pressure with a quick-release method. Remove the lid, tilting away from you to allow excess steam to escape.
3. Add salt. Remove bay leaf, and simmer a few moments. Stir well, and thin with water if necessary.