Sorry this one is late. I was at a conference on Monday and Tuesday in Calgary, and ended up driving back on Wednesday. I got home around noon, but then I had to respond to five billion emails and make five billion phone calls and I still don’t feel like I’m really caught up.

The conference I was at was called “Advancing Women” and there were 550 female attendees from all across Canada as well as five States. It was great.

Anyway, I made split pea soup for the first time. This recipe is from the Alberta Pulse Growers

4 cups water
2 cups veggie or chicken broth
1 cup dried split green peas
1 large sweet potato, peeled and cut into 1 inch cubes
3 medium carrots, diced
2 celery stalks, chopped
1 onion chopped
1 tbsp grated ginger
1 tsp curry powder
1/2 tsp salt
1 1/2 tsp canola oil
2 cloves garlic, minced
1/2 teaspoon curry powder
2 tbsp fresh lemon juice
salt to taste

Combine water, stock and dried peas in a 4-6 quart slow cooker. Set heat to high. Combine sweet potato, diced carrots, chopped celery, onion, ginger and curry powder. Add to slow cooker, stir well, cover and cook on high heat for 6 to 8 hours or until vegetables are soft.

Here’s where I differed from the recipe- It suggested that you remove 1 1/2 cups of soup and puree in a blender. I just pureed the whole thing with my immersion blender.

In a small, non-stick frying pan, heat oil. Saute garlic and curry powder until curry powder is toasted, about one minute. Stir curry garlic mixture in soup. Add lemon juice and salt to taste.

Serves 4 to 6 people

I’m going to admit that this was not my favourite. I’m not sure if I’m a fan of pea soup. You might like it though.