Coconut Red Lentil Soup

1 cup yellow split peas  (I used green because it was what I had at the time)
1 cup red lentils
7 cups water 
1 medium carrot, cut into 1/2 inch dice
2 Tbls fresh peeled and minced ginger
2 Tbls curry powder
2 Tbls butter
8 green onions, thinly sliced
1/3 cup golden raisins
1/3 cup tomato paste
1-14oz can coconut milk
2 tsp fine grain sea salt
one small handful cilantro, chopped

Give the split peas and lentils a good rinse.  Place them in an extra-large soup pot, cover with the water, and bring to a boil.  Reduce heat to a simmer and add the carrot and 1/4 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 quit  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 green onions, the remaining ginger, and raisins.  Saute for 2 minutes stirring constantly, then add the tomato paste and saute 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.