THE INCREDIBLE CURRY PEA SOUP RECIPE YOU CAN MAKE QUICK AND SPLIT

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ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: LEARN HOW TO MAKE AN EASY CURRIED SPLIT PEA SOUP RECIPE TODAY! LAY HO LAY HO indeed today! This deliciously flavor rich soup is a total warm hug in a bowl. Join me in this episode and learn how to make an incredible curry split pea soup recipe right at home! Ingredients: 1 cup dried split peas (soaked overnight) 400ml canned chickpeas 1 1/2 tsp salt pepper to taste 1/2 tbsp smoked paprika 4 tbsp olive oil 3 pieces garlic 1 onion 2 carrots 2 sticks celery 2 russet potatoes 1 tomato 1 tsp chili flakes 2 tbsp curry powder 8 cups water garam masala to serve fresh arugula to serve chili oil to serve (Directions: 1. Soak the dried split peas overnight with about 3 cups of water. Then, rinse and drain when ready to cook 2. Preheat the oven to 375F 3. Rinse and drain the canned chickpeas and toss in a large mixing bowl along with a pinch of salt, pepper, 1/2 tbsp smoked paprika, and 2 tbsp olive oil 4. Spread the chickpeas onto a baking tray lined with parchment paper 5. Finely chop the garlic and onion. Chop the carrots and celery into small pieces. Chop the potatoes into small cubes and dice the tomato 6. Bake the chickpeas in the oven for 40min 7. Heat up a stock pot to Medium heat. Add 2 tbsp olive oil followed by the onions and garlic for 5-7min 8. Add the carrots and celery. Sauté for another 4-5min, then add the salt, chili flakes, and curry powder. Sauté for about 1min 9. Add the tomatoes and sauté for a couple of minutes. Add the split peas, potatoes, and water. Turn the heat to medium high. When the soup comes to a boil, cover and cook on medium for 25min 10. Carefully transfer 4-5 cups of soup into a blender. Then, blend on medium high for a few seconds. Pour the blended soup back into the pot and give it a good stir 11. Plate the soup and garnish with some more chili flakes, a pinch of garam masala, some crispy chickpeas, some fresh arugula, and a good drizzle of chili oil enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil’s Recipes on Instagram: @yeungmancooking Wil’s Recipes on Facebook: fb.me/yeungmancooking.com Wil’s Photography + Video on Instagram: @wyphotography.com Wil’s Photography + Video on Facebook: wyphotography You are watching: .

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  1. I have been almost two months without a computer, and therefore, all that time without any new Wil Yeung recipes to try. It's been a period of very serious withdrawals. I used the time to make a few favorite Wil Yeung recipes and canned a year's supply of Wil's famous chili oil. If you leave it with the spices in, it just gets better with time. I'm trying to decide if I want to drizzle a little of that chili oil over the soup, or if I'd rather drizzle a little of the soup over the oil. So that I will be able to still fit into my clothes, it would probably be best to drizzle the oil over the soup. You can bet that I'll be licking the spoon though. Seriously folks, if you haven't tried his chili oil, you really do need to make some. It's super easy to do, and it's infinitely better than anything you can buy in a store.
    I see I have missed out on some seriously good recipes in my absence, and somehow, I'll have to find time and some tummy space to catch up Hong Kong curry and chow mein has my mouth watering, Most of the others do too, and though I'm not a beginner, who can turn their nose up at a recipe that takes only 15 mi minutes to make? I've stood in line for take-out longer than that.
    The current offering looks fabulous too, and the only question is going t be, what to make first? I'll probably do this one first so that I can review it before it becomes too much like past-tense.
    There is some good news about the computer situation, and it's that I managed to put aside a bit more money than I ended up spending on the new machine. I will therefore have a bit of spare change which I can spend to buy my long desired copies of Wil's cookbooks. It will be a doubly good thing, because the next time I have a computer give up on me, I'll be able to refer to the cookbook for new Wil Yeung recipes! Keep your eyes open Wil. I'll be buying signed copies!

  2. I’ve been watching your videos for a while and I really love the content and recipes. I worked in broadcast television for about a decade, and I’m just really not a fan of your overblown whites, almost as if there is no white balance. It’s to the extreme that sometimes your camera has a problem autofocusing which is also an issue in certain shots. Your content would be rejected for air if it was going through a professional eval.

    I’d say you might want to reconsider your filming style to dial back the whites/lighting a bit to make them less harsh and blown out, and to also allow your camera to better focus.

    Just trying to provide some constructive criticism.

  3. I just made this today but with a nutritarian twist. (Dr Joel Furhman). So no salt, oil or potatoes. I puréed a large parsnip with the onion and 1/3 cup of cashews with about 1/3 of the pea soup. Then added that back in with the carrots, celery, garlic and tomatoes.
    Followed all of the rest for spices and ingredients.
    For the chickpeas I also omitted the oil and salt. Instead I just seasoned them with Garam Marsala. It all came out amazing!
    Thank you so much for sharing the recipe. 🤤 🍲

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