Curry Split Pea Soup With Coconut Cream (GF & Vegan)

Are you looking for a simple and delicious one-pot meal? This curried split pea soup is really quick to put together for a healthy dinner that is vegan and gluten-free!

Here are a few reasons why I love this soup.

• Budget-friendly: split peas, carrots, and fresh greens are affordable no matter what season.
• Vegan: Eating vegan is a great way to reduce your carbon footprint.
• Prebiotic: Split peas are prebiotic, making this soup perfect for gut health.
• Healthy meal: For a complete meal serve this soup with homemade naan or rice.

A Simple Curry Pea Soup

While I wrote the recipe as a one-pot meal, I really recommend making it in a slow cooker or instant pot. That’s because split peas can take a long time to cook. While split peas should only take 1 hour to soften, they can take longer if they are old. And if you bought them at a grocery store it’s hard to know exactly how old your peas are?!

Here’s how to adapt the recipe for a slow cooker or instant pot.

Slow cooker:

1. Add everything except the leafy greens, salt, and lime juice to the slow cooker. You can sauté the vegetables in advance if you want, but I’m usually too lazy in the mornings.
2. Cook on low for 6 to 8 hours. Add the greens and cook for another 15 minutes.
3. Add the salt and lime juice right before serving.

Instant Pot:

I don’t actually own an instant pot, but my mom does! So this is how she makes pea soup.

1. Set the instant pot on the to sauté function and fry the onions, carrots, garlic, and ginger for 2 minutes.
2. Add the rest of the soup ingredients, except for the leafy greens, salt, and lime juice.
3. Turn off the sauté function and choose the manual pressure cook option.
4. Set the time for 18 minutes on high pressure. Then let it manually release before stirring in the greens, salt, and lime juice.