Method

• Give the split peas and lentils a good rinse - until they no longer put off murky water
• Place them in an extra-large pot, cover with the water, and bring to a boil
• Reduce heat to a simmer and add the carrot and parsnip and quarter of the ginger
• Cover and simmer for about 30 minutes, or until the split peas are soft
• In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant
• Be careful though, you don't want to burn the curry powder, just toast it
• Set aside
• Place the butter in a pan over medium heat, add half of the spring onions, the remaining ginger
• Sauté for two minutes stirring constantly, then add the tomato paste and sauté for another minute or two more
• Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt
• Simmer, uncovered, for 20 minutes or so
• The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like
• Or simmer longer for a thicker consistency
• The thicker this soup gets, the more I like it
• Sprinkle each bowl generously with coriander and the remaining spring onions