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Curried Split-Pea Soup

This Curried Split-Pea Soup is a hearty and flavorful dish, combining tender yellow split peas with savory smoked chicken sausage, aromatic vegetables, and a warming blend of curry and fresh thyme. It's a comforting and substantial meal, perfect for a satisfying lunch or dinner, building deep flavors over a long simmer.
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Total Time 6 hours 20 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2198.1 kcal

Equipment

  • 1 Large stockpot or Dutch oven Essential for simmering the soup over a long period.
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Cups and Spoons
  • 1 Ladle or Stirring Spoon

Ingredients
  

Main

  • 1 lb. dried yellow split peas rinsed
  • 2 smoked apple chicken sausage, diced (2-1/2 cups)
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • fresh thyme sprigs
  • 1 Tbsp. curry powder
  • 1 Tbsp. minced garlic
  • 1 tsp. each kosher salt and black pepper
  • 4 cups low-sodium chicken broth
  • cups water
  • Tbsp. minced fresh thyme

Instructions
 

  • Rinse the dried yellow split peas thoroughly under cold water.
  • Dice the smoked apple chicken sausage, onion, carrot, and celery. Mince the garlic and fresh thyme.
  • In a large stockpot or Dutch oven, brown the diced chicken sausage over medium heat until lightly caramelized. Remove and set aside.
  • Add the diced onion, carrot, and celery to the pot. Sauté until softened, about 5-7 minutes.
  • Stir in the minced garlic and curry powder, cooking for 1 minute until fragrant.
  • Return the browned sausage to the pot. Add the rinsed split peas, fresh thyme sprigs, low-sodium chicken broth, and water.
  • Bring the mixture to a boil, then reduce heat to low, cover, and simmer for several hours until the split peas are very tender and have broken down, stirring occasionally to prevent sticking. Add more water or broth if the soup becomes too thick.
  • Remove and discard the cooked thyme sprigs.
  • Season the soup with kosher salt and black pepper to taste.
  • Ladle into bowls and garnish with minced fresh thyme before serving.

Notes

Toasting the curry powder with the aromatics helps bloom its flavors, intensifying the soup's complexity. Ensure thorough rinsing of split peas to remove any debris. For a richer base, consider rendering a bit of bacon fat before browning the sausage. The long cooking time listed suggests deep flavor development; monitor liquid levels and adjust as needed to maintain desired consistency. For a smoother soup, an immersion blender can be used at the end, but leaving some texture offers a satisfying rustic feel. Always taste and adjust salt and pepper at the very end, as broth and sausage can vary in sodium.