It’s almost spring here in Vermont, but not quite. We had a ton of rain all day yesterday, nearly washing away Mad River Glen ski resort, and leaving the Mad River rushing and the farms and fields flooded.
But then today, with the lion side of March, we got snow again. On wet days, whether snowy or rainy, nothing beats a bowl of hot soup. Especially one with plenty of curry in it to keep you warm.
We’re picking up our last winter CSA share today, which I haven’t been documenting quite as much lately, mostly because we’ve eaten way more root vegetables than ever imaginable. (Though Josh has been drinking fresh beet / carrot / parsnip juice lately, which I have to avoid because of my raw carrot allergy. Sad.) I also found after running the blog survey that a lot of you want more recipes, so rather than writing one long post about each CSA share, it’s easier to share one recipe at a time, whether it’s based on CSA share veggies or not.
And so, today, I bring you this soup. It’s super filling, is gluten-free and vegan, and tastes great with a big slice of hearty bread.
curried split pea and root vegetable soup
- 2 tablespoons olive oil
- 5 carrots, chopped
- 3 parsnips, chopped
- 2 teaspoons curry powder
- 1 bag yellow split peas
- salt and black pepper, to taste
Place all ingredients in a soup pot. Add 8 cups water. Cook until water is absorbed and root veggies are soft.
Makes 8 servings.
*And a random note...I’ve been making some small changes to the layout of the blog, mostly because I wasn’t too pleased before with my blog’s design on my iPhone. There may be more changes made in the coming weeks, or there may not. Just felt like I needed a redesign.