stems from 1 bunch cilantro, cleaned well and chopped, (about 1/2 cup)
1can coconut milk, (13.5 ounces)
juice from 1 lime, more to taste
cilantro leaves for garnish
For the curried ghee swirl:
3tablespoonsghee , (or butter)
a big pinch of salt
Make the soup:
If you didn't soak your split peas, place them in a heat-proof bowl, cover with boiling water, and let soak for an hour or two. Drain.
In a large soup pot set over a medium flame, melt the ghee. Add the onion, ginger, turmeric and curry powder and cook, stirring occasionally, until the onion is tender, 5-10 minutes. Add the drained split peas and the water, bring to a boil, then reduce the heat, cover, and simmer until the split peas are very soft and falling apart, about 1 1/2 hours. Add more water to the pan as needed to keep the peas looking soupy.
When the split peas are cooked, add the salt, cauliflower, cilantro stems, coconut milk, and enough water to just cover the cauliflower. Bring to a simmer and cook, covered, until the cauliflower is tender, 20 minutes. Let the soup cool slightly, then puree smooth with an immersion blender (or let cool to room temperature and puree in a blender or food processor). Blend in the lime juice, and taste for salt and lime, adding more of either if you like. Thin with a bit of water if it's too thick; it will continue to thicken as it sits.
Make the curried ghee:
In a tiny pot or skillet, melt together the ghee, curry powder, and salt, stirring well. Serve bowls of soup topped with a swirl of curried ghee and cilantro leaves.
The soup keeps well, refrigerated, for up to 5 days. Reheat before serving.
Split peas take a while to cook; soaking them overnight, or briefly with boiling water, helps to speed up the process.I made this with full-fat coconut milk which makes for a rich soup, but feel free to use the light stuff for something a bit thinner and more brothy.You can easily make this vegan by swapping out the ghee for coconut oil.Ghee is clarified butter that has a nutty, warm flavor; it can be found in the Indian section of well-stocked grocery stores or Indian markets, or you can make your own. (I like to keep it around for popping corn since it has a high smoke point.)This soup keeps well refrigerated and becomes even more flavorful as it sits; it will also thicken as it sits, so thin with a bit of water as needed.Nutritional values are based on one of eight servings.