Golden Curried Pea Soup

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 2 medium carrots, peeled and diced
• 2 to 3 cloves garlic, crushed or minced
• 8 cups water
• 2 vegetable bouillon cubes
• 1 pound dried yellow split peas, rinsed
• 1/3 cup raw brown rice or barley, rinsed
• 2 bay leaves
• 2 teaspoons good-quality curry powder, more or less to taste
• 1/2 teaspoon turmeric
• 1 teaspoon grated fresh ginger
• Pinch of ground nutmeg
• Salt and freshly ground pepper to taste

1. Heat the oil in a soup pot.
2. Add the onion and saute over medium-low heat until golden.
3. Add all the remaining ingredients except the salt and pepper.
4. Bring to a rapid simmer, then lower the heat.
5. Cover and simmer gently until the peas are mushy, about 1 1/2 hours, stirring occasionally.
6. When the peas are done, adjust the consistency with more water as needed, then season with salt and pepper.
7. Discard the bay leaves and serve.
8. This soup thickens considerably as it stands; thin with additional water as needed and adjust the seasonings.
9. Per serving:
10. Calories: 292
11. Total fat: 4g
12. Protein: 17g
13. Fiber: 1g
14. Carbohydrate: 48g
15. Cholesterol: 0mg
16. Sodium: 47mg

olive oil, onion, carrots, garlic, water, vegetable bouillon cubes, peas, brown rice, bay leaves, curry powder, turmeric, ginger, ground nutmeg, salt

Taken from www.epicurious.com/recipes/food/views/golden-curried-pea-soup-378919 (may not work)