Split Pea Soup with Roast Carrots (6)
Ingredients
Instructions
  1. Put the peas in a large, deep saucepan, cover with 1.5 litres of stock (you can use water at a push) and bring to the boil.
  2. Lower the heat, scrape off and discard the froth that accumulates on the surface, then partially cover with a lid and leave to simmer for about 20 minutes, until tender.
  3. Meanwhile, peel the onions, then roughly chop them. Warm the oil in a large, deep pan, add the onions and let them cook over a low heat for a good 10 minutes or until they are pale gold in colour and soft enough to crush between finger and thumb. Give them a regular stir.
  4. Peel and finely slice the garlic, then stir into the onions with the whole bay leaves, ground turmeric, coriander and mustard seeds.
  5. Continue cooking for 5 minutes until fragrant, stir in the chopped tomatoes and cook for a further 5 minutes, then pour in the remaining stock. Bring to the boil, then lower the heat and simmer for 10 minutes.
  6. When the peas are tender, add them, together with their liquid, to the tomato and onions, add salt and simmer for about 20 minutes, stirring from time to time.
  7. Ladle some of the soup into a blender, taking care to fill no more than half of the jug. Process until smooth, pour into a saucepan and continue with the rest of the soup. Cover and set aside.
  8. Roast the vegetables. Set the oven at 200C/gas mark 6. Trim and scrub the carrots, then slice them lengthways. They will cook more quickly that way.
  9. Put them in a roasting tin, pour over the olive oil, tuck in the thyme sprigs and season generously with salt and black pepper. Roast in the preheated oven for about 40 minutes, turning once or twice until spoon soft.
  10. A few minutes before they are ready, scatter them with the sunflower seeds, return briefly to the oven. Reheat the soup, ladle into wide bowls, add the roasted carrots and a few mint leaves and serve.