Curried Yellow Pea Soup – 8 Cups

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1 tablespoon unsalted butter

6 ounces onion, peeled and chopped

1 garlic clove, peeled and chopped

1 piece ginger (1-inch) peeled, cut into quarter-size pieces

1 tablespoon jalapeño pepper, cored, seeded and chopped

¾ tablespoon curry powder

¼ teaspoon cumin seed

¾ pound yellow split peas, rinsed

6 ounces red potatoes, skin on, quartered

4 ounces mushrooms, halved

6 ounces baby carrots

4 ounces parsnips, peeled and cut into 1-inch slices

4 ounces cauliflower, separated into 1½-inch florets

¼ cup brown rice

3 cups vegetable stock or Roasted Vegetable Stock (page 21)

2 cups water

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