Indian-Spiced Yellow Split Pea Soup

Indian-Spiced Yellow Split Pea Soup

2 cups yellow split peas, rinsed and picked over
5 whole cloves
1 cinnamon stick
1-1/2 tablespoons unsalted butter
1-3/4 teaspoons ground cumin
1 teaspoon grated ginger
1/2 teaspoon ground turmeric
1/2 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/2 cup light cream
2 teaspoons salt
1 teaspoon black pepper
4 cups cooked basmati rice (optional)
1. Combine 5 cups water, peas, cloves and cinnamon stick in slow cooker. Cover and cook on HIGH for 3 hours or LOW for 4 hours.
2. Remove the cloves and cinnamon stick. In a medium-size nonstick skillet, melt the butter over medium heat. Add cumin, 1/2 teaspoon ginger, turmeric, mustard seeds, coriander and cayenne to skillet and cook 1 to 2 minutes, stirring constantly. Stir the spice mixture into slow cooker and continue to cook another 2-1/2 hours on HIGH or 3 hours on LOW.
3. Carefully puree soup in batches. Just before serving, stir in remaining 1/2 teaspoon ginger, the cream, salt and pepper and serve over rice, if desired.

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