• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fermenting for Foodies

Health, Taste and Tradition

  • Types of Fermentation
  • Everyday Recipes
  • Fermentation Supplies

Curried Split Pea Soup With Cultured Coconut Cream

Curried split pea soup is a quick and delicious one pot meal

Curried split pea soup recipe is an easy and delicious one-pot meal. It is really quick to put together. Pre-soaking the split peas, ensures that it doesn’t take too long to cook.

A healthy 1-pot meal

If you are looking for a simple 1-pot meal, then this curried split pea soup is for you. Here are some of the reasons why I love this soup:

  • Budget-friendly: split peas, carrots and spices are affordable no matter what season.
  • Vegan: Eating vegan is a great way to reduce your carbon footprint.
  • Serve the soup with homemade naan, or gluten free naan for a complete meal.
  • Split peas are prebiotic, making this soup perfect for gut health.

Curried split pea soup with cultured coconut cream

Print

Curried split pea soup

Curried split pea soup with cultured coconut cream

★★★★★

5 from 1 reviews

Curried split pea soup is a quick and easy one-pot meal. Serve it with homemade probiotic coconut cream and naan for a delicious meal. This mild-tasting curry was designed for kids so feel free to add sriracha if you want to spice it up.

  • Author: Emillie
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 6-8 servings 1x
  • Category: Soup
  • Cuisine: Vegan

Ingredients

Scale

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
  • Cilantro
  • Sriracha

Instructions

  1. To reduce cooking time, pre-soak the split peas in 5 cups of water for at least 12 hours and up to 24 hours.
  2. Heat the oil in a large pot. Add in carrots and onions and saute for 5 minutes.
  3. Add in the garlic, ginger and cumin seed, saute until fragrant. Then add in the remaining spices and saute for another minute.
  4. Pour in the water. Drain and rinse the soaked split peas, then add them to the pot as well.
  5. Bring to a boil and simmer until the peas are soft (1 hour for soaked peas and 2 hours for unsoaked peas).
  6. Wash and chop the greens. Add them to the pot and simmer for another 5 minutes.
  7. Using an immersion blender, puree the soup.
  8. Add in the lime juice and salt.
  9. Serve with coconut cream, cilantro and hot sauce.

Notes

  • I always make my dishes kid-friendly… 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, nut free, soy free, prebiotic, winter, fall

Filed Under: Soups and Stews, VeganTagged With: Coconut, Indian, Peas

Previous Post: « Probiotic Coleslaw with Honey Fermented Garlic
Next Post: Fermented Beets – With Five Different Flavours »

Reader Interactions

Related Posts

Vegetarian korma with yogurt for a probiotic boost at dinner
Vegetarian Korma with Black Beans and Almonds
Sourdough fermented red lentil and millet dosas
Lentil and Millet Dosas
Fruit juice jello with Paloma's pectin for a sugar-free and vegan treat
Healthy Homemade Fruit Juice Jello

Healthy apple chutney is sugar free and cultured
Healthy Apple Chutney: Cultured and Sugar-free
Traditional vegetable pakoras with chickpea flour and yogurt batter
Traditional Vegetable Pakoras
Simple and delicious spiced cabbage and potatoes
Simple Spiced Cabbage and Potatoes

Comments

  1. Anonymous

    April 2, 2019 at 5:52 pm

    The kids are ok with soups in general, but this one they really cheer for when they see it coming onto the table!

    ★★★★★

    Reply
    • Emillie

      April 2, 2019 at 6:14 pm

      Wow! They must be adventurous eaters!

      Reply

Leave a Reply Cancel reply

Your email address will not be published.

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I'm Emillie, an island dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed feed your microbiome.
Read More →

Related Posts

How to cook tempeh. A round up of 6 delicious ways to serve tempeh
How to cook tempeh: BBQ, stirfry, salads and more

Garlic and rosemary white bean dip is gluten free, vegan, probiotic and delicious.
Cultured Rosemary White Bean Dip

Simple miso gravy is healthy and probiotic
Simple Miso Gravy: Healthy and Probiotic

How to make almond milk - delicious, frothy and dairy-free
Easy Homemade Almond Milk

Affiliate Disclosure

In order to run this site, Fermenting For Foodies sometimes earns an affiliate commission on the sales of products we link to. We only feature items we genuinely want to share, and this is an arrangement between the retailer and Fermenting For Foodies. Readers never pay more for products. Thank you for reading!

a stream
Interested in more recipes, DIY projects or outdoor adventures? Check out my Pacific Northwest lifestyle blog: Berries & Barnacles. It celebrates the simple, healthy and sustainable.
  • Terms and Conditions
  • About

Copyright © 2021 · Foodie Pro Theme On Genesis Framework · WordPress