The recipe comes from Alberta Pulse Growers.
- 4 cups (1 L) water
- 2 cups (500 mL) low-sodium vegetable or chicken broth
- 1 cup (250 mL) dried split green peas
- 1 large sweet potato, peeled & cut into 1-inch (2.5 cm) cubes
- 3 medium carrots, diced
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 1 Tbsp (15 mL) grated ginger
- 1 tsp (5 mL) curry powder
- 1/2 tsp (2 mL) salt
- 1 1/2 tsp (7 mL) canola oil
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) curry powder
- 2 Tbsp (30 mL) fresh lemon juice
- 1 tsp (5 mL) salt (optional)
- Combine water, vegetable stock and dried peas in a 4-6 quart slow cooker. Set heat to high.
- Combine sweet potato, carrots, celery, onion, ginger and 1 tsp (5 mL) curry powder. Add to slow cooker, stir well, cover and cook on high heat for 6-8 hours or until vegetables are soft.
- Remove 1½ cups (375 mL) of hot soup and purée in a blender. Return purée to slow cooker and stir well. If desired, purée larger amounts of soup mixture for a creamier soup.
- In a small non-stick frying pan, heat oil. Saute garlic and 1/4 tsp (1 mL) curry powder until curry powder is toasted, about one minute. Stir curry garlic mixture into soup, add the lemon juice and salt to taste.
- Sweet potatoes and yams are often confused. Sweet potatoes are firm with a golden skin and lighter flesh while a yam is considered a soft sweet potato with deep orange flesh and a copper skin. Either one will work in this recipe.