Harvest Fresh Spinach, Split pea and Nantes Carrot Soup

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Servings 4

Prep. Time 20 minutes

Cooking Time 45 minutes

    • 1 bag Harvest Fresh Spinach
    • 1 cup yellow or green split peas
    • 9 cups water, add more if needed
    • 2 1-inch pieces of fresh ginger, 1 peeled, 1 chopped or shredded
    • 1 3/4 teaspoons salt
    • 2 tablespoons butter
    • 1 Harvest Fresh Jalapeño Pepper, seeds and ribs removed, minced
    • 1/4 teaspoon turmeric
    • 1 tablespoon chopped fresh coriander
    • 1 1/2 teaspoons ground cumin
    • 1 tray Harvest Fresh Nantes Carrots, cut into 1/4-inch slices
    • 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes
    • 1 bag Harvest Fresh Gourmet Shallots, peeled and sliced in rings
    • vegetable oil

    In a medium saucepan, combine the split peas, 3 cups of the water, the 1 piece of fresh peeled ginger, and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat, cover and simmer, stirring frequently, until the split peas are tender, about 30 minutes. Add more water if necessary to keep the peas from sticking to the pan.

    Meanwhile, in a large pot, melt the butter over moderately low heat. Stir in the chopped ginger, the jalapeño, turmeric, coriander, cumin, carrots, potatoes, and the remaining 1 1/4 teaspoons salt. Add the remaining 6 cups water. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are almost tender, about 10 minutes. Stir in the spinach by handfuls and simmer 5 minutes longer.

    Remove the whole piece of ginger from the cooked split peas and then stir the split peas into the soup. Simmer the soup for 5 minutes, stirring occasionally.

    Heat about ½ inch of vegetable oil in a fry pan, when shimmering add the sliced shallot rings and gently fry/simmer until golden brown, approx 3 -5 minutes, keep your eye on them, remove with slotted spoon and put on paper towel lined plate, do this in batches.

    Season with sea salt while warm.

    Timing may vary depending on electric or gas heating.