A flavorful split pea soup....with curry!
Original recipe serves 20
Ingredients (serves 120)
Cook until the carrots become soft enough to break apart easily with a fork, about 20 minutes.
Transfer the cooked vegetables, along with their juices, to a bowl and refrigerate to cool for a bit.
Add the mixture to a blender and puree until smooth.
Add the water to the pot, and stir in the chicken bouillon cubes. Stir until the cubes dissolve.
Add the vegetable puree, and bring to a boil over medium heat.
Stir in the remaining ingredients. Reduce heat to a medium-low and cook or another 45 minutes, until the peas soften and the soup thickens.