Indian pea soup

Chop the onion, finely chop the garlic and the red pepper without seeds. Cut the tomatoes into pieces, the carrot into slices and the leeks in rings of 1 cm. Heat half the oil in a soup pan and gently fry the onion, garlic and red pepper. Stir in the tomato pieces with three-fourths of the curry powder. Heat for another 2-3 minutes until it smells nice and the tomatoes become softer.

Stir the split peas through the tomato mixture and add 1.25 liters of water. Bring everything to the boil while stirring. Let the pea soup simmer for 30 minutes. Stir frequently so that the peas fall apart and bind the soup.

Add the carrot and leek and let the soup simmer for another 15-20 minutes until the vegetables are al dente.

In the meantime, heat the remaining oil in a saucepan and stir in remaining curry powder. Heat on a gentle heat until the curry will smell nice.

Serve the pea soup in bowls with a large spoonful of Greek yogurt in the middle. Drip some curry oil over the yogurt. Sprinkle with coarsely chopped korinader or leaf parsley.