Curried Yellow Pea Soup - Cuisinart CRC-650 Cookbook

Curried Yellow Pea Soup

 tablespoon unsalted butter
 ounces onion, peeled
and chopped
 garlic cloves, peeled and chopped
 piece ginger (-inch) peeled,
thinly sliced
 tablespoons jalapeño pepper,
cored, seeded and chopped
 tablespoon curry powder
½ teaspoon cumin seed
 pound yellow split peas, rinsed
 ounces red potatoes, skin on,
quartered
Melt butter over medium-high heat in a 0-inch Cuisinart
onion until soft, about  to  minutes. Add garlic; stir for  minute. Add ginger,
jalapeño, curry and cumin. Cook until fragrant,  to  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  hours and press Low; slow cooker will automatically switch to
Warm when cooking time has elapsed.
Calories 170 (15% from fat) • carb. 32g • pro. 6g • fat 3g • sat. fat 1g
Makes 12 cups
Nutritional information per serving (1 cup):
• chol. 3mg • sod. 73mg • calc. 51mg • fiber 8g
S
oupS
 ounces mushrooms, halved
 ounces baby carrots
 ounces parsnips, peeled and
cut into -inch slices
 ounces cauliflower, separated into
½-inch florets
¹⁄ cup brown rice

 cups vegetable stock or Roasted
Vegetable Stock (page )
 cups water
& S
tockS
 0 0
® nonstick skillet. Cook