Curried Pea & Carrot Soup

Curried pea and carrot soup

I made this soup as a riff off of a dish I had for lunch fairly often when I was studying in Uganda. The approach was fairly simple: sauté some onions with whatever spices you had on hand, throw in peas and fill up with water until they were just covered, put a lid on it and wait.

Back in the US, with all my first-world kitchen amenities, I like to puree the stew into a soup.

1/2 of a medium yellow onion, diced

2 large carrots, peeled and chopped up

1 tbsp oil or butter (I used some herbed butter I was trying to get rid of)

1 tsp ground cumin

1/2 tsp garam masala

1/2-1 cup chicken or vegetable stock

8 oz peas

1 cup water

Pancetta, sautéed (optional)

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