Name: Curried split pea soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6-8 servings
Cuisine: Vegan
Ingredients: 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; A spoonful of cultured coconut cream; Cilantro; Sriracha

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

★★★★★

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

Scale

Ingredients

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

To reduce cooking time, pre-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 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