Thursday, March 24, 2016


Serves: 6

5 pieces thick cut bacon, chopped into 1 inch pieces
1½ yellow onions, chopped
3 garlic cloves, chopped
pinch of red pepper flakes
1½ cups green split peas
5-6 cups vegetable broth
½ cup coconut milk
1 tablespoon curry powder
1 tablespoons olive oil
6 ounces paneer, cut into 1-2 inch pieces
Kosher salt
chopped chives for garnish

In a heavy bottomed pot, cook bacon until it's nicely browned and fat has rendered. Remove bacon bits from pot and transfer to paper-towel lined plate. Set aside.

Add onion, garlic, and red pepper flakes to bacon fat. Cook until translucent, then stir in split peas. Mix to coat, then add 5 cups vegetable broth.

Bring mixture to a boil, reduce heat, and cover. Cook for 30-50 minutes, until split peas are tender. Remove from heat. Add in coconut milk and curry powder.

Using a food processor or immersion blender, puree soup until completely smooth. Add additional vegetable broth if soup is too thick.

In a small skillet, heat olive oil over medium heat. Add paneer cubes and salt generously. Cook until browned (they'll start to pop) and then flip to other side. Brown on remaining side.

Serve soup with fried paneer, bacon bits, and chives on top.

bacon recipe source: Vicky Cassidy, Things I Made Today, October 21, 2014

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