This fragrant split-pea soup made with touch of curry, cumin and sweet paprika is so creamy and velvety, hearty, thick, and flavorful. Topped with bacon and fresh chopped green onions, mmmm….Just pick up crusty bread and enjoy.
Cook bacon using preferred method until crisp. I like to bake bacon on a cooling rack over a sheet pan in the oven at 425 for 15-20 minutes. Allow to cool and chop or crumble into small pieces.
Add 1 cup of water, ground cumin, bay leaf, paprika, black pepper and salt. Mix well until all the flavors are combined.
Set timer for 4 hours.
After it’s done, check the seasoning; add salt and more of the spices if needed.
In small batches pour the soup in to the food processor/blender and puree until smooth consistency. Be very careful, the soup is hot.
Scoop the soup into bowls. Serve with chopped green onion and bacon.