Curried Split Pea Soup with Coconut Cream

How to make a simple curried pea soup for an affordable one-pot meal

5 from 2 reviews

Curried split pea soup is a quick and easy one-pot meal. Delicious healthy, affordable, vegan, and gluten-free! See the section above for details on how to cook this soup in a slow cooker or an instant pot.


Units Scale


  • 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
  • 1 Tbsp turmeric 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 coconut cream
  • Cilantro
  • Sriracha


  1. Older split peas can take a while to cook. I recommend soaking split peas in advance or cooking them in a slow-cooker or instant pot. See the section above for more details.
  2. Heat the oil in a large pot. Add in onions and carrots, 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 (about 1 hour).
  6. Wash and chop the greens into bite-sized pieces. Add them to the pot after the peas are cooked, and simmer for another 5 minutes.
  7. Add in the lime juice and salt, to taste.
  8. Serve with coconut cream, cilantro, and hot sauce.


  • I always make my dishes kid-friendly… because I have kids! The spices in this meal are fairly mild, if you like things spicy, add 2 or 3 tablespoons of curry powder with the greens. Just don’t add the curry powder with the rest of the spices because it is often salted. Salt will prevent the split peas from softening, even in an instant pot.
  • While I like my soup chunky, my kids like it smooth. For a pureed pea soup, use an immersion blender after the greens have finished cooking.
  • 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