Split Pea and Sweet Potato Curry Soup with Super Seed Crackers

Although I just booked a flight to a toasty Mexico, I am embracing the arctic temps of Chicago with one of my favorite new comfort dishes.

For me, curry = comfort.

I love this soup for the varying flavors and memories it imparts.

I chop up some fresh ginger and I think of cooking Indian food with my mom as a teen after our first trip to an ashram–when I developed an affinity for this remarkable root. My relationship with my mom had its challenges when she was on this earth, but ginger brings the fond memories into light.

I begin to slice a garlic clove and my Italian-American head always goes to “Goodfellas thin”, which refers to the manner in which character, Paulie, from Goodfellas, sliced his garlic super thinly with a razor blade so that it would dissolve in the sauce (or “gravy”, as Italian-Americans say). I don’t love that glorified gangsters somehow reflect my Italian roots, but what can I say, this film was an integral part of my upbringing.

My step-father used to make this amazing heart attack-inducing split pea soup with ham and probably all kinds of less than “sattvic” additions. I loved it. But these days a vegan adaptation made from heaps of fresh ingredients sounds more enticing.

All of these memories and influences blend together in my cooking experience feeding me a healthy dose of love to share in my food.

Vegan Split Pea Sweet Potato Curry Soup

8-10 servings, Prep: 20-30 min; Cook time: about 2 hours

Ingredients: 
2 T. olive oil
10 c. water
1 veggie bouillon cube
1 lb. green split peas
½ lb red split lentils (optional – may replace with 1/4 lb green split peas)
2-3 c. sweet potatoes, peeled and cubed less than 1 in.
1 c. parsnips, peeled and cubed 1/2 in.
1 c. onion, minced
2 T. garlic, minced
2 T. ginger, minced
2 T. yellow curry powder
1 T. cumin
1 T. turmeric
1 T. garam masala
1/2 t. sea salt

Directions:
1) In large pot, on medium-low heat, saute parsnips, onion, garlic, and ginger with olive oil until ingredients are lightly browned (onions should be translucent).
2) Stir in curry, cumin, turmeric, garam masala, and sea salt. Mix and saute for 5 more minutes.
3) Add split peas, red split lentils, and water.
4) Bring to a boil and then reduce heat. Stirring occasionally, simmer for 90 minutes until split peas begin to soften and soup thickens.
5) Add sweet potatoes and simmer for another 30 minutes.
6) Recommended garnishes: cilantro, pepitas (pumpkin seeds)

Super Seed Crackers

About 16 crackers; Prep: 10-15 minutes; Bake time: 35-40 min

Ingredients
1/2 c. flaxseed meal
1/4 c. chia seeds
1/8 c. whole flax seeds
1/8 c. hemp seeds
1/4 c. unsweetened coconut flakes
1 c. water
2 Tbsp Coconut Secret Raw Coconut Aminos Soy-Free Sauce or Bragg’s Liquid Aminos
1/8 tsp. sea salt

Directions:
1) Preheat oven to 375.
2) Combine all ingredients in a bowl and let sit for 10-15 minutes.
3) Cover baking sheet with wax paper and pour mixture onto baking sheet, spreading evenly with a spatula.
4) Bake in oven for 15 minutes. Remove and cut into desired cracker sizes.
5) Return to oven and bake for another 10 minutes. If after 10 minutes, they seem firm, turn them over and bake for an additional 10-15 minutes checking for desired crispiness.

Let me know what you think by commenting below!