Indian-style yellow pea cream soup

Yellow Split Pea Cream Soup in Indian Style I cooked dried yellow peas for the first time and chose a simple version in the form of a cream soup. The base consists of peas, onion, carrot, and turmeric, while the final flavor comes mainly from cumin seeds and chili powder heated in ghee or coconut oil. I used fresh thyme instead of coriander, as that was the herb I had on hand. The result is a hearty yet light soup with a pleasant aroma and a smooth texture. Quick Info Total Time: approximately 50 minutes, depending on the time needed for boiling water and blending Preparation Time: not specified separately in the original recipe Cooking Time: approximately 40 minutes after the water starts boiling Servings: the exact number of servings is not specified; yields about 2-3 servings, depending on the size of the bowls Difficulty: easy Recipe Type: legume cream soup, suitable for a light lunch or dinner Ingredients 200 g dried yellow peas 1 yellow onion 1 medium carrot 1 teaspoon salt 1/2 teaspoon turmeric 1 tablespoon ghee or coconut oil for cooking 1/2 teaspoon cumin seeds 1/2 teaspoon chili powder 1 sprig of fresh thyme 1 lime For serving, you can use crispy whole grain slices or flatbread. The coconut oil for cooking is deodorized, so it won't add a coconut flavor to the soup. Preparation Method 1. Select the yellow peas and remove any impurities. Rinse them well in several waters, then place them in a pot. 2. Add the yellow onion and carrot, along with the salt and turmeric. Pour in 1 liter of water and place the pot over heat. 3. When the water starts to boil, reduce the heat to low. Let the peas simmer for about 40 minutes until they are soft. The time may vary slightly, but it’s important that they are cooked enough to be easily blended. 4. Drain the peas and vegetables, but keep all the cooking liquid. Do not discard it, as it will be used to adjust the soup's consistency. 5. Blend the peas and vegetables, gradually adding the reserved cooking liquid. Stop when you achieve the desired texture. For a thicker soup, use less liquid, and for a thinner one, add more. 6. Divide the soup into bowls. 7. In a small pan, heat the tablespoon of ghee or coconut oil. Add the cumin seeds and let them cook for a few seconds to release their aroma. 8. Turn off the heat and add the chili powder to the hot pan. Let it sizzle for just a few seconds in the remaining fat. Chili burns very quickly, so it should not be kept on the heat. 9. Pour the flavored fat over the soup in the bowls. Sprinkle with fresh thyme leaves and serve immediately, with lime juice and crispy whole grain slices or flatbread. Why I Would Make This Recipe Often It’s a simple soup with few ingredients and no complicated preparation. The yellow peas provide substance, and the cooking liquid can be used exactly as needed to achieve the right texture. The spices added at the end greatly enhance the flavor of an otherwise very simple soup, without requiring a long list of ingredients. I also like that the dish can be easily adjusted. It can be made thicker, like a hearty cream, or thinner, depending on how it is served. The lime juice added at the end balances the flavor and makes the soup more enjoyable. Tips The peas should be cooked until very soft. If they remain hard, the soup will not blend smoothly, and the texture will be uneven. Keep the cooking liquid before blending the peas. It’s easier to thin the soup gradually than to try to fix a soup that has become too watery. Turmeric is added from the beginning, along with the vegetables and salt. The cumin seeds and chili are prepared separately at the end to keep their flavors more pronounced. Chili powder should not be actually fried. Add it after removing the pan from the heat and let it sit briefly in the hot fat. If it burns, it will taste bitter. Thyme is added at the end in the bowl, not during cooking. In this recipe, it is used instead of coriander, which is more commonly found in such dishes. Substitutions Ghee can be replaced with coconut oil for cooking. The deodorized version has no coconut flavor and works well here. Crispy whole grain slices can be replaced with flatbread. The flatbread can be served plain alongside the soup. If you don't have lime, the original recipe does not specify an exact alternative. It’s better to omit the juice than to add an ingredient that alters the final taste too much. Variations For a smoother soup, blend the peas with more liquid until no visible vegetable pieces remain. If you prefer a denser texture, add the liquid gradually and stop earlier. The amount of chili can be adjusted based on how spicy you want the soup to be, without changing the rest of the recipe. It’s important that the powder is just warmed in the fat, not burnt. You can use more or less thyme when serving, but it’s best to add it gradually, especially if you’re not used to its flavor combined with yellow peas and cumin. Serving Ideas Serve the soup immediately after adding the cumin and chili fat. Place a few thyme leaves in each bowl and drizzle with lime juice. Crispy whole grain slices add contrast to the cream soup. If using flatbread, you can serve it alongside to scoop the soup from the bowl. Frequently Asked Questions Do the yellow peas need to be soaked beforehand? In this recipe, the peas are selected, washed, and placed directly into boiling water. There is no soaking step mentioned. It’s essential that they are cooked thoroughly, about 40 minutes after the water starts boiling, until they are very soft. Can I throw away the liquid in which the peas were cooked? No. The liquid is reserved and added gradually during blending. This way, you can adjust the soup's consistency without adding any other liquid. Why is the chili added after removing the pan from the heat? Chili powder burns very quickly. After adding it, it only needs to sizzle for a few seconds in the hot fat. If left on the heat, it can develop a bitter taste. Can I use regular coconut oil? For this recipe, deodorized coconut oil for cooking is recommended, as it has no coconut flavor. This way, the spices remain more pronounced. What can I substitute for the crispy whole grain slices? You can replace them with flatbread, as indicated in the recipe. Both are served separately alongside the soup. Nutritional Values The values are approximate and refer to the entire amount of soup, not including the crispy slices, flatbread, or lime juice. The calculation may vary based on the type of ghee or coconut oil used and the number of servings. For the entire recipe: Calories: approximately 850-900 kcal Protein: approximately 45-50 g Carbohydrates: approximately 125-135 g Fiber: approximately 35-40 g Fat: approximately 14-18 g If the soup is divided into 2 servings, one serving has about 425-450 kcal, before adding flatbread or crispy slices. The yellow peas contribute the majority of the protein, carbohydrates, and fiber, while the ghee or coconut oil provides the added fat at the end. Storage and Reheating The soup can be stored in the refrigerator in a sealed container after it has cooled. Over time, it will thicken, so when reheating, you may need to add a bit of the reserved liquid or water to return to the desired consistency. Heat the soup gradually and stir before serving. The fat with cumin and chili is more aromatic when freshly prepared and poured over the soup, so if you store the dish, it’s best to add this part just before serving.

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