Ingredients
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Procedure
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- Add the split peas to a pot. Add the chicken broth and enough water to cover the peas.
- Bring the peas to a boil, then remove from the heat and let soak.
- Prepare equal quantities of grated carrot and chopped onion.
- Add the carrot, onion, turnip, and celery to the split peas. Mix in salt, pepper, cloves, turmeric, nutmeg, cumin, and curry powder.
- Simmer everything slowly for about an hour, or until the vegetables are well softened. Adjust seasoning to taste.
- Make a mixture of cornstarch and water with the consistency of thin cream.
- Bring the split peas to a simmer. Mix in the cornstarch slurry, and cook for a minute or two until thickened.
- Adjust the consistency with stock (or milk) as desired.
- Serve hot. If desired, garnish with a floating dab of sour cream and a light sprinkling of nutmeg.