Split Pea Soup

2 carrots (grated)
1 Cup green split peas
6 1/2 Cups water
1/2 teaspoon tumeric
1 Tablespoon coriander powder
1 teaspoon ginger root (grated)
1 fresh green chili
1 1/4 teaspoon salt
1 1/4 teaspoon cumin seeds
1/2 teaspoon asofoetida powder
2 Tablespoons fresh cilantro
4 Tablespoons Ghee (clarified butter) or olive oil

Rinse and drain split peas, place in a pot with the water. Simmer for 45 minutes until peas have broken down and are soft. Add tumeric, coriander, ginger, chili, carrots, and salt.

In another pan, heat ghee or olive oil on medium heat. Place cumin in ghee, simmer until cumin is light brown, then add asofoetida powder. Immediately add this to the cooked split pea soup. Let soup simmer for five more minutes. Add fresh cilantro leaves for garnish.