Curried pea soup recipe is an easy and delicious one-pot meal. It is really quick to put together, and as long as you pre-soak the split peas, it won’t take too long to cook. It is a budget friendly, vegan meal. Served with homemade probiotic coconut cream, it’s a wholesome dinner that everyone will enjoy.Print
Curried pea soup with probiotic coconut cream
Curried pea soup is an easy and delicious one-pot meal. Serve it with homemade probiotic coconut cream and naan.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 6-8 servings 1x
- Category: Soup
- Cuisine: Vegan
Curried Pea Soup
- 2 cups dried split peas
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 large carrots, diced
- 3 cloves of garlic, diced
- 1 tbsp of fresh ginger, grated
- 2 tsp of cumin seed
- 1 cinnamon stick
- 2 tsp turmeric powder
- 1 tbsp of curry powder
- 1/2 tsp ground black pepper
- 6 cups of water
- 1 bunch of fresh greens (kale, chard or spinach)
- 2 tsp salt, to taste
- 1 lime, juiced
Toppings (for each bowl)
- A spoonful of cultured coconut cream
- Hot sauce
- To reduce cooking time, soak the split peas in 5 cups of water for at least 12 hours and up to 24 hours.
- Heat the oil in a large pot. Add in carrots and onions and saute for 5 minutes.
- Add in the garlic, ginger and cumin seed, saute until fragrant. Then add in the remaining spices and saute for another minute.
- Pour in the water. Drain and rinse the soaked split peas, then add them to the pot as well.
- Bring to a boil and simmer until the peas are soft (1 hour for soaked peas and 2 hours for unsoaked peas).
- Wash and chop the greens. Add them to the pot and simmer for another 5 minutes.
- Using an immersion blender, puree the soup.
- Add in the lime juice and salt.
- Serve with a spoonful of coconut cream, cilantro and hot sauce.
- I always make my dishes kid-friendly… mainly because I have kids! The spices in this meal are fairly mild, with the only source of heat coming from the curry powder. If you like things spicy, increase the curry powder to 2 or 3 tablespoons. If you like it really mild, skip the curry powder altogether.
- Recipes should be able to vary based on what is in season. Carrots and onions are usually always available (at least where I live.) Use whatever greens are available: chard, collards, kale or spinach.
- While you don’t have to use cultured coconut cream, I recommend it! Who couldn’t use a dose of probiotics?
Keywords: pea soup, curried soup, vegan, gluten free, grain free, winter