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Curried Yellow Pea Soup - 6 Cups


1 tablespoon unsalted butter
4 ounces onion, peeled and chopped
1 garlic clove, peeled and chopped
1 piece ginger (1/2 -inch) peeled, cut into quarter-size pieces
1 tablespoon cored, seeded and chopped jalapeño pepper
½ tablespoon curry powder
¼ teaspoon cumin seed
½ pound yellow split peas, rinsed
4 ounces red potatoes, skin on, quartered
4 ounces mushrooms, halved
4 ounces baby carrots
4 ounces parsnips, peeled and cut into 1-inch slices
4 ounces cauliflower, separated into1½-inch florets
3 tablespoons brown rice
2 cups vegetable stock or Roasted Vegetable Stock (page XX)
1-1/2 cups water


Melt butter over medium-high heat in a 10-inch Cuisinart® nonstick skillet. Cook onion until soft, about 3 to 5 minutes. Add garlic; stir for 1 minute. Add ginger, jalapeño, curry and cumin. Cook until fragrant, 1 to 2 minutes. Transfer to ceramic pot of Cuisinart® Slow Cooker.
Add split peas, potatoes, mushrooms, carrots, parsnips, cauliflower and rice to slow cooker; stir. Add stock and water. Cover and press on/off button to turn the unit on. Set time to 7 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed.

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Makes 6 cups

Nutritional Information
Per Serving

Calories 170 (15% from fat) • carb. 32g • pro. 6g • fat 3g • sat. fat 1g • chol. 3mg • sod. 73mg • calc. 51mg • fiber 8g

This recipe can be prepared using the following Cuisinart® products:
3.5 Quart Programmable Slow Cooker

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