Smoky Split Pea Soup with Frizzled Onions

Ingredients

• 1 lime
• 3 tablespoons extra-virgin olive oil, divided
• 8 ounces carrots (3 medium), halved lengthwise and cut into 1-inch pieces
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• ½ teaspoon kosher or sea salt
• 8 ounces uncooked yellow or green split peas (about 1 cup plus 2 tablespoons), rinsed
• 1 small onion (any type), halved and thinly sliced
• ½ teaspoon black pepper

Instructions

1. 1Zest the lime directly into a large Dutch oven or heavy pot using a fine grater.
2. 2Set the zested lime aside for later. Pour two tablespoons of olive oil into the pot and warm it over medium heat.
3. 3Stir in the carrots, minced garlic, cumin, smoked paprika, and salt. Cook for roughly two minutes, stirring often, until the garlic turns lightly golden and the spices release their aroma.
4. 4Pour in the split peas and eight cups of water, bringing the mixture to a boil over high heat. Cover the pot, reduce the heat to medium, and let it simmer for 20 minutes with occasional stirring.
5. 5Take off the lid and continue simmering for about 10 more minutes until the peas and carrots are completely soft. Remove the pot from the heat.
6. 6Blend the soup until smooth using an immersion blender. If you prefer a standard blender, process the hot liquid carefully in batches and return it to the pot to keep warm.
7. 7While the soup simmers, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
8. 8Toss in the sliced onion and cook for about 10 minutes, stirring frequently. Let the onions develop a dark golden brown color with slightly charred edges, then move them to a small bowl.
9. 9Squeeze the juice from the reserved lime halves into the pureed soup. Stir in the black pepper, ladle into bowls, and top each portion with the caramelized onions.

Nutrition

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