Curried split pea soup is a delicious and vegan-friendly soup that will warm you up from the inside out. It’s made with yellow split peas, coconut milk, curry paste, and fresh herbs. It’s easy to make in one pot and can be customized with your favorite toppings. You can also freeze it for later or enjoy it as a meal prep option.
Ingredients
- 1 tablespoon oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons grated ginger
- 2 tablespoons yellow curry paste
- 1 teaspoon salt
- 4 cups vegetable broth
- 4 cups water
- 2 cups yellow split peas, rinsed and drained
- 1 (13.5-ounce) can coconut milk
- 1/4 cup chopped cilantro
- 2 tablespoons lemon juice
Instructions
- In a large pot over medium-high heat, heat the oil and sauté the onion for about 15 minutes, stirring occasionally, until soft and golden.
- Add the garlic, ginger, curry paste, and salt and cook for another 5 minutes, stirring frequently, until fragrant.
- Add the broth, water, and split peas and bring the soup to a boil. Lower the heat and simmer for about 45 minutes, or until the split peas are soft and mushy.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy. You can leave some texture if you prefer.
- Stir in the coconut milk, cilantro, and lemon juice and taste for seasoning. Adjust as needed.
- Serve the soup hot with your favorite toppings, such as more cilantro, coconut flakes, yogurt, or toasted bread.
