THE INCREDIBLE CURRY PEA SOUP RECIPE YOU CAN MAKE QUICK AND SPLIT

On today's menu, a delicious recipe with superior flavors, a curried split pea soup. Lei ho ma, how's it going Cantonese? I'm Will Young from youngmancooking.com. Welcome to the channel where you can cook with confidence. This simple and delicious curried split pea soup will surely make it to your weekly menu. Let's begin. These here are beautiful dried split peas. They have this deliciously earthy flavor and a really delightfully soft texture once it's all cooked down. These dried split peas are really really hard so you do have to soak these overnight. For this recipe, you only need about one cup of dried split peas. Soak the split peas overnight with about three cups of water. Rinse and drain the split peas and set it aside. Preheat the oven to 375. 400 ml can of chickpeas. You can save the aquafaba or chickpea water to make a delicious thick mayonnaise like in the previous episode. Rinse and drain the chickpeas and place into a large mixing bowl. Pinch of salt, pepper, half tablespoon smoked paprika, a couple tablespoons of olive oil. Toss. Spread the chickpeas onto a baking tray lined with parchment paper. Set the chickpeas aside. One tomato, diced. Bake the chickpeas in the oven for 40 minutes. Stock pot, medium heat, two tablespoons olive oil, onions and garlic. Saute for five to seven minutes. Carrots and celery, saute for another four to five minutes. One and a half teaspoons salt, one teaspoon chili flakes, two tablespoons curry powder. Saute for about a minute. Tomatoes, saute for a couple of minutes. Use the juices from the potatoes. Give the pot a good stir. Eight cups of water or unsalted veggie stock. Give the pot a stir and turn the heat to medium high. When the soup comes to a boil, turn the heat to medium. Cover and cook for 25 minutes. By the way, if you're new to the channel, welcome. I'm glad you're here. Be sure to pick up your free ebook that I put together just for you that has five super easy, unintimidating, plant-based recipes to help you get started with cooking today. I'll leave a link in the description box below for you to check that out. Now, let's check out that soup. Man, that looks absolutely amazing. This is just quality control. Carefully transfer four to five cups of soup into a blender. Alternatively, you can blend the soup in the pot with a stick blender to your desired texture. Blend on medium high for a few seconds. Carefully pour the soup back into the pot. Stir the soup to combine. Plate the soup generously. Sprinkle over some chili flakes. Generous pinch of garam masala. Crispy chickpeas. A small bunch of fresh arugula. Topping the soup is my favorite part and this will take it to the next dimension. This is an incredibly delicious smoky chili oil that I made in a previous episode. I'll leave a link in the description box below for you to check this out. This will make it young man cooking complete. Generously spoon over some delicious smoky chili oil. You can now enjoy this incredible soup with absolute confidence. This has got to be one of the most beautiful dishes ever. Boy oh boy, that is so packed with this deep rich flavor. Just at first glance, this dish is absolutely stunning. It has so many beautiful contrasting colors. You have this kind of glow with this crimson fiery red color from the chili oil and this pop of green color from the fresh arugula. Because we blended a few ladles of this soup, it creates this delicious full-bodied kind of thicker texture and it's just so deliciously velvety. The texture contrasts with the crunchiness of those amazing roasted chickpeas. They add a little saltiness, that crunchiness as well as this kind of smokiness from the smoked paprika. The beautiful dainty kind of arugula adds this freshness as well as a slight pepperiness as well. You get all these amazingly delicious flavors that are just all melted together. The garlic, the onions, that tomato adds a little bit of sweetness and that acidity, but you get so much earthiness from the potatoes, the carrots, and the celery. You get a little bit of that heat from the chili flakes and the curry powder just really gives it this robust curry flavor, which is then finished off with this kind of light and aromatic garam masala. These split peas are just incredibly delicious. They're definitely not cooked too much, but they do add into that kind of full-body texture and that earthy flavor. And of course, you have that incredible chili oil that adds a little bit of spiciness, that visual impact, as well as this delightful smokiness. This is definitely one of those soups that's just so simple to put together, has incredibly complex flavors, and visually looks like you turned your home kitchen into an amazing restaurant. Man, this is just so visually pleasing and it smells incredible. I'd say this recipe is good enough for four to six people, but of course, it depends on how hungry they are. If you love easy and delicious recipes like me, then definitely check out the vegan ramen cookbook, the cook with confidence cookbook, the young man cooking merch, as well as the plant-based sushi masterclass. I'll leave a link in the description box below for you to check all those things out. As always, remember to subscribe, hit that notification bell so you won't miss a single episode.