Yellow split pea soup with bacon plums

Ingredients for 4 servings:

• 2 carrots
• ¼ celery root
• 1 onion(s)
• 1 clove(s) garlic
• 3 tbsp oil
• 200 g peas (shelling peas), yellow, dried
• 2 tsp curry powder
• 1 liter of broth
• ½ can coconut milk
• 8 prunes
• 4 slices of bacon
• salt and pepper
• Lime juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peel and roughly dice the carrots, celery, and onion. Peel and finely chop the garlic. Heat the oil in a pan and sauté everything. Add the split peas and curry powder and sauté briefly. Pour in the stock, bring everything to a boil, and simmer covered for about 1 hour, until the peas are tender. Puree the soup until smooth, then add 1/2 can of coconut milk and season with salt, pepper, and lime juice. Wrap each prune in half a slice of bacon and skewer two prunes on a toothpick. Fry in a pan until crispy all over and serve warm with the soup. Serve with naan bread or baguette.