Curried Vegetable and Split Pea Soup

I like curry and split pea, so this recipe is perfect.

This wonderful wintertime soup tantalizes the taste buds with its subtle aromas and flavours. Since this recipe has an ample yield, there should be some left over to freeze in single serving amounts.

1 tbsp canola oil
1 cup chopped onion (about 1 medium)
2 cloves garlic, minced
2 tbsp minced ginger or 1 tsp ground ginger
2 cinnamon sticks
2 bay leaves
1 tbsp curry powder
9 cups chicken broth
2 cups dried yellow split peas
1-1/2 cups chopped carrot (about 3 medium)
2 cups each finely chopped celery and cauliflower
2 tbsp tomato paste
1/2 tsp freshly ground pepper

In a large heavy saucepan, heat oil over medium heat. Add onion, garlic, ginger, cinnamon sticks and bay leaves. Cover and cook for 5 minutes or until vegetables are tender. Stir in curry powder and cook for 2 minutes. Add chicken broth and split peas. Bring to boil, cover, reduce heat and simmer for 45 minutes or until peas are almost tender.

Add carrot, celery, cauliflower and tomato paste. Cover and simmer for 20 minutes or until peas and vegetables are tender. Add pepper, remove cinnamon sticks and bay leaves and discard.

• Since tomato paste is often needed in small amounts, freeze the paste that is remaining from this recipe in ice cube trays or small containers in 1 or 2 tbsp amounts for other recipes.