Sweet Pea Soup

"This recipe is adapted from _Sundays at Moosewood To shuck the fresh peas it took me 45 minutes to shell them!"
 
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photo by Cookin-jo photo by Cookin-jo
photo by Cookin-jo
photo by Cookin-jo photo by Cookin-jo
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
Ready In:
2hrs 50mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Braise/deglaze onions and garlic in a pot for 5-10 minutes.
  • Mix in the ginger, salt, and all spices and cook for a few minutes, stirring often.
  • Add tomatoes and sweet potato, stir. Add 1 1/2 cups of water, stir.
  • Bring soup to a boil, reduce heat, cover, and simmer for 5 minutes.
  • Add 2 cups of the peas and simmer, covered, for 10 minutes.
  • Remove from heat and add remaining 2 cups of water.
  • Puree in batches in a blender until smooth. return to the pot, add the last cup of peas, and cook on medium heat for 3-5 minutes.

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Reviews

  1. We really liked this soup. I used less salt and cayenne and subbed broth for the water. I also omitted the cardamom/cloves/cinnamon since there is quite a lot of that flavor in the garam masala I use. I used the full amount of the turmeric and thought it gave the soup a great base flavor. Everything was very harmonious and it was comforting on a cold night.
     
  2. Other than using frozen peas, and omitting the salt, followed this down the line. Loved the spiciness, and the flavors. Seeing, that I am trying to eat a little healthier this year, this fit the bill, and my 2 kids really enjoyed it, as the rush for 2nds began. Great soup for weight watchers, or for anyone wantimg a low-fat soup pack with flavor. Made for best of Cookbook tag January 2012.
     
  3. Followed your recipe but did use frozen peas & we loved that the resulting soup was so full of flavor & spicy goodness! A keeper recipe, for sure! Thanks for sharing it! [Tagged & made in Please Review My Recipe]
     
  4. Fabulous, highly spiced, filling, low cal and low fat, vegetarian soup! There's a lot to love about this recipe! I reduced some of the spices because they're already in the garam masala, and used frozen peas. I did add a tiny bit of splenda to make up for not using fresh peas and that worked very well. One change I think I'd make next time is to use some chicken broth instead of water, since I'm not vegetarian. Wonderful recipe. Thank you, BLUE ROSE.
     
  5. I followed the recipe pretty much exactly except I used cooked dried peas. I've had some in my cupboard for awhile that I needed to use up. This was a really nice way to do that. I suspect that it would have tasted many times better with fresh or frozen peas but you do what you've got to do to use up your stash of weird pantry items. :)
     
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Tweaks

  1. We really liked this soup. I used less salt and cayenne and subbed broth for the water. I also omitted the cardamom/cloves/cinnamon since there is quite a lot of that flavor in the garam masala I use. I used the full amount of the turmeric and thought it gave the soup a great base flavor. Everything was very harmonious and it was comforting on a cold night.
     
  2. Fabulous, highly spiced, filling, low cal and low fat, vegetarian soup! There's a lot to love about this recipe! I reduced some of the spices because they're already in the garam masala, and used frozen peas. I did add a tiny bit of splenda to make up for not using fresh peas and that worked very well. One change I think I'd make next time is to use some chicken broth instead of water, since I'm not vegetarian. Wonderful recipe. Thank you, BLUE ROSE.
     

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