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Ingredients
- 1 tablespoon peanut or vegetable oil
- 1 onion, chopped
- 2 garliccloves, chopped
- 1½ teaspoons chopped fresh ginger
- 1½ tablespoons curry paste
- 100 g (3½ oz/½ cup) yellow split peas
- 1 large zucchini (courgette), chopped
- 1 large carrot, chopped
- 170 g (6 oz/2 cups) roughly chopped button mushrooms
- 1 celery stalk, chopped
- 1 litre (35 fl oz/4 cups) vegetable stock
- 125 ml (4 fl oz/½ cup) pouring (whipping) cream
Method
1. Heat the oil in a large heavy-based saucepan. Sauté the onion over low heat for 5 minutes, or until softened.
2. Add the garlic, ginger and curry paste and cook over medium heat for 2 minutes. Stir in the split peas until well coated with the paste, then add the zucchini, carrot, mushroom and celery and cook for a further 2 minutes.
3. Add the stock, bring to the boil, then reduce the heat and simmer, partly covered, for 1 hour. Remove from the heat and allow to cool slightly.
4. Process the soup in batches in a blender or food processor until smooth. Return to the saucepan, stir in the cream and gently reheat. Delicious served with naan bread.
