Caribbean-style split pea soup. IMG_1486

From page 119 of Mark Bittman's How to Cook Everything Vegetarian. The little black squiggles are tamarind concentrate.

 

2 cups dried split peas

>6 cups vegetable stock or water

 

2 onions

1 carrot

1-2 celery stalks

2 cups cooked pumpkin

 

cayenne pepper

lime juice and tamarind (to taste)

 

 

 

Done