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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 yellow curry paste
10 yellow cherry tomatoes, quartered (optional)
1 cup full fat coconut milk
1 1/2 teaspoons fine grain sea salt, or to taste
Yellow Curry Paste
4 lemongrass stalks, trimmed, tender center part only
6 medium garlic cloves, peeled
6 medium shallots, peeled
3 medium serrano chiles, stemmed
3-inch piece of ginger, peeled
1 1/2 teaspoons ground cumin
2 teaspoons Ground tumeric
1/4 cup good extra-virgin coconut, sunflower or olive oil
a drizzle of lime oil or zest of one lime, optional
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.
Yellow Curry paste
If you're making the curry paste in a mortar and pestle, start by smashing the lemongrass, and add each ingredient from there. If you're using a food processor or blender, combine the lemongrass, garlic, shallots, chiles, ginger, cumin, and turmeric, and pulse until the ingredients start to come together. You can add the oil at this point, and blend again. Stir in the lime oil or zest. The paste will keep in the refrigerator for about a week. Freeze any paste you wont use for future use.