2 cups / 14 oz / 400g yellow split peas
7 cups / 1.6 liters water
1 medium yellow carrot or parsnip, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
1 1/2 tablespoons ghee, or coconut oil
1 small onion, chopped
2-3 tablespoons lemongrass-turmeric curry paste (see related recipe)
10 yellow cherry tomatoes, quartered (optional)
1 cup full fat coconut milk
1 1/2 teaspoons fine grain sea salt, or to taste
to serve: micro greens, toasted seeds, chives or chive oil, creme fraiche or yogurt.
Give the split peas a good rinse – until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
In the meantime, in a small skillet or saucepan over low heat, heat the ghee, and saute the onion until translucent. Stir in the curry paste, and cook, stirring constantly, until the until it is quite fragrant – just a minute or two.
Add the remaining ginger, and tomatoes. Saute for a few minutes, until the tomatoes collapse a bit. Add this mixture to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 5-10 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Then re-season.
Ladle into bowls and top with any of the suggested toppings. Or serve over rice or quinoa.