Curried Soup Store

INGREDIENTS
2 tablespoons olive oil
1 small white onion, peeled and diced
2 large carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1/4 cup flour
5 cups chicken stock (or vegetable stock)
1 pound Yukon gold potatoes, diced into bite-sized pieces
1 pound (uncooked) boneless skinless chicken breasts, diced into bite-sized pieces
1 tablespoon curry powder
2 teaspoons garam masala
2/3 cup frozen peas
1 (15-ounce) can full-fat coconut milk (or half and half)
sea salt and freshly-cracked black pepper, to taste

INSTRUCTIONS
Saunter񠰨e veggies. Heat oil in a large stockpot over medium-high heat. Add onion and salute񠠯r 3 minutes, stirring occasionally. Add carrots and celery and salute񠠯r 5 minutes, stirring occasionally. Add garlic and salute񠠯r 2 minutes, stirring occasionally.
Cook the flour. Add the flour and stir to combine. Cook for 1 minute, stirring frequently.
Add next round of ingredients. Add chicken stock, potatoes, chicken, curry powder, gram masala, and stir to combine.
Simmer. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low, in order to maintain the simmer. Continue to cook for 10-15 minutes until the potatoes are tender, stirring occasionally so that the bottom of the soup does not burn.
Add final round of ingredients. Stir in the peas and coconut milk until combined. Taste and season with salt and pepper as needed.
Serve. Serve warm, garnished with biscuits or crackers.

Ingredients
1 pound (2 1/4 cups) green split peas
2 tablespoons extra-virgin olive oil
2 medium sweet onions , chopped
2 stalks celery , chopped
2 medium carrots , peeled and chopped
1 clove garlic , peeled and smashed
1 1/2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried)
1 bay leaf
2 ham hocks , well-rinsed
2 1/2 quarts low-sodium chicken broth
Salt and pepper , to taste
splash of lemon juice
Small toasted croutons , to garnish, optional (avoid for gluten-free version)
Chopped fresh parsley or chives , to garnish

Ingredients
2 tablespoons extra-virgin olive oil
1 large onion diced
2 ribs celery diced
4 cloves garlic finely chopped
1 lb. potatoes diced into 1/2" pieces (see notes)
1 lb. dry split peas rinsed
8 cups vegetable broth or chicken broth
kosher salt and black pepper to taste
1/4 cup chopped fresh dill
2-4 tablespoons fresh squeezed lemon juice