Moroccan Pea Soup
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 1 ½ centimeters fresh ginger
- 1 shallot
- 1 Red chili pepper
- 2 carrots
- 1 stalk Celery
- 2 Tbsps sesame oil
- 250 grams yellow Split pea
- 1 pinch Ground cinnamon
- 1 pinch ground Cumin
- 1 pinch Curry powder
- 3 Tbsps Tahini
- 1 l Chicken broth
- salt
- cayenne pepper
- 1 splash Lime juice
- sesame oil (for drizzling)
- mint (for garnish)
Preparation steps
1.
Peel garlic, ginger and shallot and chop finely. Rinse red chile, halve lengthwise, remove seeds and chop finely. Rinse and dice carrots and celery. Heat oil in saucepan and sweat shallots with garlic until translucent. Add ginger, chile, peas, carrots and celery and sauté briefly. Stir in spices and tahini, pour in chicken broth and cook over medium heat for about 1-1 1/4 hours. Puree soup using cutting rod and season with salt, cayenne pepper and lime juice.
2.
Pour soup in bowls, drizzle with oil and serve sprinkled with mint leaves.
