Food
Freda Arkin’s Thick Golden Curried Potato Soup
By Yankee Magazine|Mar 29 2010|
Yield
Serves 6 to 8
Ingredients
5 cups water
1 cup dried yellow split peas
1 pound carrots, peeled and sliced in thin rounds
2 tablespoons butter
1 large onion, peeled and chopped
2 medium potatoes, peeled and diced
1 teaspoon salt
2 cups chicken or meat stock
1/2 teaspoon curry powder, or more to taste
1/2 teaspoon garlic powder
1 tablespoon honey
pepper to taste
Instructions
Bring 3 cups water and split peas to boil in a heavy soup pot. Simmer for about 10 minutes. Add 1 cup water and carrots and bring to a boil again. Simmer, covered, for another 30 minutes, until the carrots and peas are soft. Stir often to prevent scorching. Meanwhile, melt butter in a skillet and saut
