Curried Yellow Pea Soup - 6 Cups

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1 tablespoon unsalted butter

4 ounces onion, peeled and chopped

1 garlic clove, peeled and chopped

1 piece ginger (1/2 -inch) peeled, cut into quarter-size pieces

1 tablespoon cored, seeded and chopped jalapeño pepper

½ tablespoon curry powder

¼ teaspoon cumin seed

½ pound yellow split peas, rinsed

4 ounces red potatoes, skin on, quartered

4 ounces mushrooms, halved

4 ounces baby carrots

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

4 ounces cauliflower, separated into1½-inch florets

3 tablespoons brown rice

2 cups vegetable stock or Roasted Vegetable Stock (page XX)

1-1/2 cups water

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