Split Pea & Vegetable Soup

2 t. vegetable oil
1 c. chopped onion
2 c. carrots, sliced 1/4" thick
1 t. fresh ginger, finely minced
2 t. ground coriander
1 t. curry powder
1 t. ground cumin
1/2 t. turmeric
1 c. green split peas, uncooked
1 1-lb. can salt free or regular tomatoes, chopped, undrained
5-1/2 c. water
1 medium potato, peeled and cut into 1/2" cubes
1/4 t. salt
Freshly ground pepper and salt to taste

Heat oil in a large saucepan over medium heat. Add onion, carrots, and ginger. Cook and stir for 1 minute. Sprinkle with spices and continue cooking and stirring for 4 more minutes. Add small amounts of water as necessary, about 1 T. at a time, to prevent sticking.

Stir in split peas, tomatoes, water, potato, and salt. When mixture boils, cover, reduce heat to medium-low, and simmer 45-60 minutes, until vegetables are tender.

Top each serving with salt and pepper to taste.

Makes 6 servings.

Adapted from The Meatless Gourmet, p. 359.