Indian Split-Pea and Vegetable Soup Recipe

Remove the spinach from the freezer.

In a medium saucepan, combine the split peas, 3 cups of water, the unchopped piece of ginger, and ½ teaspoon of salt.

Bring to a boil. Reduce the heat and simmer, covered, stirring frequently, for about 30 minutes until the split peas are tender. Add more water if necessary to keep the peas from sticking to the pan.

Meanwhile, in a large pot, melt the butter over moderately low heat. Stir in the chopped ginger, jalapeño, turmeric, coriander, cumin, carrots, potatoes, and the remaining 1¼ teaspoons of salt. Add the remaining 6 cups of water.

Bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 10 minutes until the vegetables are almost tender. Stir in the spinach and simmer 5 minutes longer.

Remove the whole piece of ginger from the cooked split peas, and then stir the split peas into the soup. Simmer the soup for 5 minutes, stirring occasionally.

Serve warm, and enjoy!