This Curried Split Pea Soup is a fresh take on the traditional. Creamy and delicious, enhanced with yellow curry, coconut milk and fresh peas.
There are three words that convey the secret of the art of living, the secret of all success and happiness: One With Life. Being one with life is being one with Now, you then realize you don’t live your life, but life lives you. Life is the dancer, and you are the dance.
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This Curried Split Pea Soup is easy to make and full of the most delicious flavor with a lusciously creamy texture.
For another yummy twist on split pea soup try our Mediterranean Split Pea Soup!
Table of Contents
Ingredients in Curried Split Pea Soup
Recipe Notes
- First note: cook the split peas with no seasonings, and no salt! This is important for assuring that the peas get tender and soft. Salt prevents the water from hydrating the peas.
- At the same time, saute onions, apples, celery and ginger to create a flavorful base. Yellow curry powder livens things up and coconut milk gives a rich creamy balance.
- Blend the finished soup to make it lusciously creamy. Adding frozen peas and cilantro creates a fresh flavor and lovely spring green color.
Ingredient Notes
- Split Peas– we use green split peas and pre-cook them to assure they get tender.
- Fresh Peas– blended in at the end, adding such a delicious freshness to the soup.
- Coconut Milk– makes it creamy and good!
- Yellow curry powder – store-bought or make your own!
See the recipe card below for a full list of ingredients and measurements.
How To Make Curried Split Pea Soup
Step One– Bring the split peas to a boil with 1 quart (4 cups) water. Do not add salt! Salt will impede softening. Simmer for 30-40 minutes until tender. Drain off the excess water.
Step Two– While the peas cook, prep and chop your ingredients.
Step Three– Sauté onion, ginger, celery and apple until softened about 3 minutes. Add curry powder, salt, broth and the cooked drained split peas. Simmer for 20 minutes. Turn heat off.
Step Four– Add coconut milk, peas, cilantro and mint.
Blend together until smooth. If you like a little more texture reserve 2-4 cups of soup and blend the rest. Gently reheat to serve. Add lemon juice.
Garnish with fresh cilantro and a drizzle of coconut cream or yogurt, if desired.
Recipe FAQS
1) They may be old. Best to purchase small batches and use them within one year. Split peas should be stored in an air-tight container, in a cool dry place away from light.
2) Don’t cook with anything acidic in the beginning of the cooking stage.
3) Hard water can prevent softening due to its high mineral content.
4) Salt will prevent the water from hydrating the peas.
Generally no. However, if you suspect you have an old batch of peas, soaking them for 12 hours before cooking may assure they soften when cooking them.
Split peas have protein and fiber and are a great source of folate, iron, and potassium. Soups are always a great way to add lots of nutrients in to your meal, especially with the addition of vegetables, spices and good broth.
More Recipes You May Enjoy
Hope you enjoyed this different take on Split Pea Soup!
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Curried Split Pea Soup
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 9 cups
- Category: soup
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Description
This Curried Split Pea Soup is a fresh take on the traditional. Creamy and delicious, enhanced with yellow curry, coconut milk and fresh peas. Vegan!
Ingredients
- 2 cups green split peas
- 6 cups water
- 1 small onion, chopped about 1 cup
- 2 stalks of celery, chopped about 1 cup
- 1 small apple, chopped about 1 cup
- 1 tablespoon ginger, minced
- 1 1/2 tablespoons yellow curry powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne (adjust to taste)
- 2 teaspoons salt (adjust to taste)
- 2 1/2 cups flavorful vegetable broth
- 1 can coconut milk
- 2 cups frozen peas
- 1/4 cup lemon juice (add more to taste)
- 1 cup fresh cilantro
optional additions: 1/4 cup fresh mint or 2 teaspoons dried
Instructions
- Bring the splits peas to a boil with the 6 cups of water. Do not add salt! Simmer for 30-40 minutes until tender. Drain off the excess water.
- Meanwhile prep and chop your ingredients.
- Sauté onion, ginger, celery and apple until softened about 3 minutes (we use coconut oil or avocado oil). Add the cooked and drained split peas, curry powder, pepper, cayenne, salt, and broth. Simmer for 20 minutes. Turn heat off.
- Add coconut milk, peas, and cilantro. Blend together (with a blender, food processor or immersion blender) until smooth. If you like a little more texture reserve 2 cups of soup and blend the rest, combine together and gently reheat to serve. Add lemon juice, then adjust lemon and salt to taste.
Garnish with fresh cilantro, a drizzle of coconut cream or yogurt.
Notes
Adding salt to the split peas, in the beginning, prevents them from getting soft.
Soup will keep up to 4 days in the fridge- or freeze up to 6 months.
Nutrition
- Serving Size: a generous cup
- Calories: 281
- Sugar: 8.8 g
- Sodium: 377.2 mg
- Fat: 7 g
- Saturated Fat: 5.5 g
- Carbohydrates: 43 g
- Fiber: 15.8 g
- Protein: 14.7 g
- Cholesterol: 0 mg
First sip of the season and it was amazing! The ginger and the lemon made it really special.
Great to hear Kip!
This reminded me of a favorite Briyani Rice recipe with apples, onion, curry, and cashews. It did not disappoint. I didn’t bother to blend. It was delicious and full of healthy fiber.
Happy to hear this Amy!