Curry spices and a drizzle of coconut milk give a serious flavor boost to this healthy and incredibly easy split pea soup.
It’s been all of, what, two weeks since I posted a recipe involving curry in some form or another? I’m slacking. Better remedy that.
Okay, so maybe I looked at my post lineup spanning the last, um…couple of years, and realized just how frequent an appearance curried foods make on this site. But the thing is, you guys seem to dig curry just as much as I do.
Curry, in all its forms, one of my favorite ways to dress up an otherwise plain recipe. Take split pea soup, for example. I never met a split pea soup I didn’t like. I love the stuff, but it’s always just split pea soup. My husband on the other hand commented that split pea soup is generally just okay but never as good as it should be. My answer: a little bit of curry powder and some coconut milk. From his viewpoint it took split pea soup from not that great to awesome. From my viewpoint, it took an old favorite and made it into a way more fun and delicious new favorite. A win-win for both of us.
That’s about it! It’s Friday and there’s lots going on, so I’ve gotta jet. I hope you get to enjoy a bowl of this deliciousness over the weekend.
Curried Split Pea Soup
- 1 tbsp. olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 6 cups vegetable broth
- 2 cups dried split peas
- 2 tsp. curry powder
- 1/2 tsp. garam masala
- 1/2 tsp. ground cumin
- 1/2 cup coconut milk
- 1 tbsp. lemon or lime juice optional
- salt and pepper to taste
- fresh cilantro for serving
- Coat the bottom of a large pot with oil and place over medium heat. When oil is hot, add onion, carrots, celery and garlic. Sauté until veggies are softened, about 5 minutes.
- Add broth, peas, curry powder, garam masala and cumin. Bring to a boil. Lower heat and allow to simmer until peas are very soft, about 1 hour.
- Stir in coconut milk and lemon or lime juice, if using. Season with salt and pepper to taste.
- Ladle into bowls. Optionally, drizzle with a bit of extra coconut milk. Top with cilantro. Serve.