Go Back
–+ servings
Bowl of Curried Split Pea Soup with a spoon.
Print Recipe
4.67 from 3 votes

Curried Split Pea Soup

My curried split pea soup is hearty, healthy, and absolutely delicious! A handful of warming spices is the key to transforming an otherwise ordinary batch of soup into a legit flavor-bomb! This soup is also super easy to make on one pot. Pair it up with a salad or some crusty bread for an amazingly comforting dinner that's simple enough for a busy weeknight.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Soup
Cuisine: American, Indian-Inspired
Servings: 6
Calories: 365kcal
Author: Alissa Saenz

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 4 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • ¼ teaspoon ground cloves
  • 7 cups vegetable broth
  • 1 pound dried split peas
  • 1 medium russet potato, diced (about ½ inch)
  • 1 tablespoon lemon juice
  • Salt, to taste
  • ¼ cup fresh cilantro, chopped
US Customary - Metric

Instructions

  • Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion and carrots. Sweat the vegetables for about ten minutes, until they begin to soften up, stirring occasionally.
  • Stir in the garlic, curry powder, garam masala, cumin, black pepper, and cloves. Cook the mixture for about one minute, until it becomes very fragrant, stirring constantly to prevent anything from burning.
  • Stir in the broth, split peas, and potato. Raise the heat to high and bring the liquid to a boil, stirring occasionally.
  • Lower the heat until the liquid is just cooking at a low simmer, then cover the pot. Allow the soup to simmer, covered, for 45 minutes to one hour, until the peas are very soft (Note 1). Uncover the pot occasionally to check on the heat level and give the soup a stir. You can add some hot water if the soup becomes too thick at any point.
  • Take the pot off of heat and stir in the lemon juice. Season the soup with salt to taste, if needed, then stir in the cilantro.
  • Ladle into bowls and serve.

Notes

  1. Cook the soup to your desired consistency. A shorter simmer time will give you a more textured soup, with some bits of the peas in tact, while a longer simmer time will completely break down the peas and give you a creamer soup.

Nutrition

Serving: 1.5cups | Calories: 365kcal | Carbohydrates: 61g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1127mg | Potassium: 1016mg | Fiber: 21g | Sugar: 11g | Vitamin A: 4152IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 4mg