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This Curried Split Pea Soup is a fresh take on the traditional. Creamy and delicious, enhanced with yellow curry, coconut milk and fresh peas.

Curried Split Pea Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 9 cups 1x
  • 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

Units Scale
  • 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

  1. 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.
  2. Meanwhile prep and chop your ingredients.
  3. 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.
  4. 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