Carrot Curry Soup

Carrot Curry Soup

ten minutes in pressure cooker or simmer 2 hours

• 1 pound bag of carrots [those loathsome peeled "baby" carrots that someone got you by mistake and you must use up] or alternatively, whole organic upstanding carrots with the tops attached so they stay fresh, diced
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  2 slices onion, diced; 1 cubic inch ginger, diced, 1-2 cloves garlic, diced
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• 1/2 cup yellow split peas
• half a hot pepper of some kind, diced
• 1/2 cup raisins; handful of raw peanuts, handful raw cashews
• 2 teaspoons cumin, two teaspoons honey or agave nectar, 1 teaspoon cayenne pepper, 1/2 teaspoon dill, salt to taste
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• Place all in a pressure cooker, cover with water [about a quart] and cook on high for 10 minutes, + ten minutes natural pressure release. 
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• If no pressure cooker, go back in time and simmer 2 hours until tender.
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• Use a potato masher to mash carrots etc; alternatively, blend in food processor.
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• Stir in 2 cups plain yogurt.