Cream of Split Pea and Carrot Soup

This was so easy I thought it would be terrible, but was so delighted with the outcome I am adding it to my collection.  I purchase coriander and cumin seeds at the asian market whole and then use a pepper grinder for the freshest flavor. 

1 C green or yellow split peas
7 1/2 C water
2 tsp fresh grated ginger
1 hot chili (optional)
1/2 tsp turmeric
1 T ground coriander
2 T olive oil separated
2 cups carrots sliced
2 T fresh cilantro or parsley
2 tsp cumin seeds

1.  Rince split peas and then combine them with water, ginger root, chili (if using), turmeric, ground coriander and 1T olive oil in a crock pot and put on high for 4 to 6 hours or until the split peas are breaking apart and fully cooked.  Add the carrots and cook until they are tender about 30 more minutes. 

2.  When carrots are soft, using and immersion blender blend the peas and carrots into a puree.  You could also blend in batches in a blender or food processor as well to puree and then retun to the pot or place in a serving bowl.

3. Heat a small saute pan from medium to medium high heat and heat 1 T olive oil.  When hot, add the whole cumin seeds, pay very close attention to not burn the seeds.  They will toast in the olive oil until light brown and fragrant.  Using a spatula put all seeds and oil into the soup and stir to incorporate.  Serve with sprinkled cilantro on top.