On these cold stormy days, there’s nothing better than a big pot of soup simmering away in the slow cooker, providing an effortless meal that can feed a crowd. In this recipe, warming curry spices meld deliciously with earthy split peas and sweet potatoes. I prefer white sweet potatoes here because their flavor is a little more subtle than the orange variety. Spinach provides a nice pop of color and is a nice balance to the overall sweetness of the soup.
Try pairing this dish with No-Knead Harvest Bread — a classic combo!
1 1/2 cups yellow split peas
1 large onion, chopped
3 carrots, peeled and chopped
3 cloves garlic, minced
1 2-inch piece ginger, peeled and minced
3 lbs white sweet potatoes, peeled and chopped into 1/2-inch pieces
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
1 tsp red pepper flakes
4 cups vegetable broth
4 cups water
1 cup coconut milk
2 10-oz bags baby spinach
2 limes, cut into wedges
Place split peas in a large bowl and cover with about double their volume of water. Soak overnight, then drain and rinse.
In a large skillet, saute onions and carrots until they start to soften, about 5 minutes. Add garlic and ginger and saute until fragrant, about 1 minute more. Put in the slow cooker with the split peas, sweet potatoes, spices, vegetable broth and water, and stir.
Cover and cook for 6-7 hours on low or 4-5 hours on high. About 20 minutes before serving, add the coconut milk and stir. Season with salt to taste.
Five minutes before serving, stir in the spinach. Serve with lime wedges.
Pictured: Pyrex Yellow 404 Round Mixing Bowl, Corning Ware French White F-15-B Oval Casserole