Cuisinart CRC-650 manual Curried Yellow Pea Soup

Curried Yellow Pea Soup

Makes 12 cups

1 tablespoon unsalted butter

8ounces onion, peeled and chopped

2 garlic cloves, peeled and chopped

1piece ginger (1-inch) peeled, thinly sliced

2tablespoons jalapeño pepper, cored, seeded and chopped

1tablespoon curry powder ½ teaspoon cumin seed

1pound yellow split peas, rinsed

8ounces red potatoes, skin on, quartered

8ounces mushrooms, halved

8ounces baby carrots

8ounces parsnips, peeled and cut into 1-inch slices

8ounces cauliflower, separated into 1½-inch florets

¹⁄3 cup brown rice

4cups vegetable stock or Roasted Vegetable Stock (page 25)

3 cups water

Melt butter over medium-high heat in a 10-inch Cuisinart® nonstick skillet. Cook onion until soft, about 3 to 5 minutes. Add garlic; stir for 1 minute. Add ginger, jalapeño, curry and cumin. Cook until fragrant, 1 to 2 minutes. Transfer to ceramic pot of Cuisinart® Slow Cooker.

Add split peas, potatoes, mushrooms, carrots, parsnips, cauliflower and rice to slow cooker; stir. Add stock and water. Cover and press on/off button to turn the unit on. Set time to 7 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed.

Nutritional information per serving (1 cup):

Calories 170 (15% from fat) • carb. 32g • pro. 6g • fat 3g • sat. fat 1g

• chol. 3mg • sod. 73mg • calc. 51mg • fiber 8g

Soups & Stocks

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