Indian Split Pea And Vegetable Soup

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This is from one of my food & wine cookbooks. You can swap out the vegetables for whatever you have on hand. They say to serve this with a fruity beaujolais.

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Steps

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Remove the spinach from the freezer.

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In a medium saucepan , combine the split peas , 3 cups of water , the unchopped piece of ginger , and teaspoon of the salt.

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Bring to a boil.

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Reduce the heat and simmer , covered , stirring frequently , until the split peas are tender , about 30 minutes.

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Add more water if necessary to keep the peas from sticking to the pan.

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Meanwhile , in a large pot , melt the butter over moderately low heat.

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Stir in the chopped ginger , jalapeno , turmeric , coriander , cumin carrots , potatoes , and the remaining 1 teaspoons salt.

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Add the remaining 6 cups of water.

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Bring to a boil.

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Reduce the heat and simmer , stirring occasionally , until the vegetables are almost tender , about 10 minutes.

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Stir in the spinach and simmer 5 minutes longer.

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Remove the whole piece of ginger from the cooked split peas and then stir the split peas into the soup.

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Simmer soup for 5 minutes , stirring occasionally.

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Ingredients

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frozen spinach, split peas, water, gingerroot, salt, butter, jalapeno pepper, turmeric, ground coriander, ground cumin, carrots, boiling potato