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–+ servings
Night and Day Soup

Night and Day Soups

Serve these soups alone, or together by ladling a little in each bowl. Pour soups, simultaneously, into each soup bowl, aiming for the center of the bowl. Both soups are fairly thick and will just meet in the middle and not mix.
Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 20 minutes
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Servings

6 Servings

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 medium onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 medium Yukon Gold potato not peeled, diced in ½-inch pieces
  • 3 garlic cloves minced
  • 2 tablespoons freshly grated ginger
  • 1 heaping tablespoon curry powder
  • 1½ cups dried yellow split peas
  • 7 cups cold water
  • Kosher salt
  • Freshly ground black pepper
  • Garnishes: finely chopped flat leaf parsley drizzle of good quality extra virgin olive oil
  • 2 teaspoons extra virgin olive oil
  • 1 medium red onion diced
  • 2 red peppers diced
  • 3 medium tomatoes diced (or 1 can whole tomatoes)
  • 3 garlic cloves minced
  • 1 tablespoon adobo sauce from a can of chipotles in adobo
  • 2 teaspoons cumin seeds toasted in a dry pan
  • 2 15-ounce cans black beans, drained and rinsed
  • 5 cups cold water
  • Kosher salt
  • Freshly ground black pepper
  • Garnishes: finely chopped flat leaf parsley and cilantro

Instructions

  • Day/Ginger Spice Yellow Split Pea Soup:
  • Heat evoo in a large Dutch oven or saucepan, over medium high.
  • Sauté onion, carrots, celery, and potato for 7 to 10 minutes, or until lightly browned and caramelized. Add garlic, ginger, and curry powder. Continue cooking for 2 minutes more to sear spices. 
  • Add peas and water. Reduce heat to a simmer and cook, stirring occasionally, for 30 to 45 minutes, or until the peas are soft and fairly creamy. 
  • Using an immersion blender or standard blender, puree half the soup, leaving some texture (you want to have some chunkiness to the soup). Season to taste with salt and pepper. Ladle into bowls, and serve with chopped parsley and a drizzle of evoo.
  • Night/Smoky Black Bean Soup with Toasted Cumin:
  • Heat evoo in a large Dutch oven or saucepan, over medium high.
  • Sauté onion, red pepper, and tomatoes for 5 to 7 minutes, or until lightly browned. Reduce heat to medium low, add garlic, adobo, and cumin seeds. Simmer for 20 minutes, stirring occasionally, until most of the moisture has evaporated and the sofrito is very fragrant. 
  • Add black beans and water. Simmer for 30 to 45 minutes, until all flavors have incorporated. Puree half the soup using an immersion blender or standard blender (you want so chunks of beans and vegetables to remain). 
  • Season to taste with salt and pepper. Ladle into bowls, and serve with chopped parsley and cilantro.