Yellow Split Pea Soup with Smoked Paprika and Rye Croutons

• 2 Tbs. olive oil
• 1 large onion, chopped (2 cups)
• 3 ribs celery, sliced ( 3/4 cup)
• 2 medium carrots, sliced (1 cup)
• 1 Tbs. smoked paprika
• 1 tsp. ground turmeric
• 1/2 tsp. cayenne pepper
• 1 1/4 cups yellow split peas
• 2 Tbs. lemon juice
• 2 Tbs. finely chopped fresh chives
• 4 oz. rye bread (2 to 3 slices)
• 1 clove garlic, halved

1. To make Soup: Heat oil in large pot or Dutch oven over medium heat.
2. Add onion, celery, and carrots, and saute 10 minutes, or until vegetables have begun to brown.
3. Add paprika, turmeric, and cayenne, and saute 30 seconds.
4. Add split peas and 4 1/2 cups water.
5. Bring to a boil, then reduce heat to medium-low, cover, and simmer 45 to 60 minutes, or until split peas have broken down and Soup is thickened and creamy.
6. Meanwhile, to make Croutons: Preheat oven to 350F.
7. Arrange bread slices on baking sheet, and bake 10 to 15 minutes, or until crisp, depending on thickness of bread.
8. Remove from oven, and rub each slice with cut side of garlic clove.
9. Cut bread into bite-size cubes.
10. Puree Soup with immersion blender until smooth.
11. Stir in lemon juice, and season with salt and pepper, if desired.
12. Garnish each serving with Croutons and chives.

olive oil, onion, celery, carrots, paprika, ground turmeric, cayenne pepper, peas, lemon juice, fresh chives, rye bread, clove garlic

Taken from www.vegetariantimes.com/recipe/yellow-split-pea-soup-with-smoked-paprika-and-%e2%80%a8rye-croutons/ (may not work)