Instructions

1. 1
   Add the split peas to a pot. Add the chicken broth and enough water to cover the peas.
2. 2
   Bring the peas to a boil, then remove from the heat and let soak.
3. 3
   Prepare equal quantities of grated carrot and chopped onion.
4. 4
   Add the carrot, onion, turnip, and celery to the split peas. Mix in salt, pepper, cloves, turmeric, nutmeg, cumin, and curry powder.
5. 5
   Simmer everything slowly for about an hour, or until the vegetables are well softened. Adjust seasoning to taste.
6. 6
   Make a mixture of cornstarch and water with the consistency of thin cream.
7. 7
   Bring the split peas to a simmer. Mix in the cornstarch slurry, and cook for a minute or two until thickened.
8. 8
   Adjust the consistency with stock (or milk) as desired.
9. 9
   Serve hot. If desired, garnish with a floating dab of sour cream and a light sprinkling of nutmeg.