curried split pea soup with coconut milk

May 2, 2013

curried split pea soupCurried Split Pea Soup with Coconut Milk
Serves 6

1 tbsp canola oil
2 medium yellow onions, chopped (2 generous cups)
6 cloves of garlic, chopped
5 carrots, peeled and thinly sliced into coins (about 1 cup of coins) *I doubled this amount for our batch
8 cups of low sodium chicken or vegetable broth
3 cups of yellow split peas
3 tbsp Indian curry powder
1 can light coconut milk
6 oz baby kale (or spinach) *I tripled the amount of kale we used for our batch
1/2 tsp fresh ground black pepper
1/2 tsp ground cumin
Pinch of cayenne pepper or to taste
Sea salt, to taste

1. In a large pot, bring broth and split peas to boil, then lower the heat and simmer covered until split peas are perfectly tender, mushy, and falling apart. It may take longer than an hour depending on the age of the split peas.
2. Heat the canola oil in a  large pot over medium heat. Add onions, carrots, 1 teaspoon salt, and sauté over medium heat until softened, about 5 minutes.
3. Add garlic, black pepper, cumin, and curry powder, and sauté another 1-2 minutes until the garlic is cooked.
4. Blend 1/2 the split peas with an immersion blender or standard blender. If using a standard blender, do not fill more than half full and use care as hot liquids can explode out of blender.
5. Add curried onion mixture to soup and simmer for 15 minutes.
6. Stir in the coconut milk, baby kale, and cayenne. Bring back to a boil for 3-5 minutes, stirring well until the soup is thick and creamy and the kale is wilted. Adjust salt as needed.

curried split pea soupBen has a co-worker, Julianne, who is always sharing with us a little batch of whatever she makes at home, and every batch she has shared has always been quite delicious! Without fail, I send Ben off to work the next day reminding him to ask Julianne for the recipe. She’s vegetarian (and a dietitian), so everything she makes it meatless and healthy. Throw in the yumminess that it always ends up to be, and I’m always secretly hoping she makes something else and brings it to work to have Ben share it with us at home.

This curry recipe is from her and so deliciously good! It may look simple, but I say give it a try! It’s such an easy dish to make and it is so flavorful. I’m thinking that I must make this recipe again soon. I was eating it for days after and I never got sick of it! Thanks for sharing it with us Julianne!

20 comments on “curried split pea soup with coconut milk”

  • Heather says:

    Oh yum! I love split pea soup and I love curry, so I can’t wait to try this!

  • Marta says:

    We love all dishes prepared with coconut milk!

  • jessica says:

    This looks scrumpdidlyumptious!

  • M says:


    Do you drain the split peas from the boiling liquid? Thx 🙂

  • Jessica says:

    I just stumbled upon your blog recently and love it. I’m trying to make more vegetarian dishes at home and even though I’ve rarely cooked with curry and have never cooked with split peas – we LOVED this soup. Thanks for sharing and the pictures are beautiful.

  • Erika says:

    I made this for dinner tonight and it was amazing!!!
    My 2.6 year old ate two bowls and I can’t wait to have it again tomorrow.
    My mom and aunt have a vegan group at their retreat center next month and I am sending the recipe to them — they have to serve two vegan soups per day for a week!
    Thank you, thank you — delish!

  • Maggie says:

    My friend just passed this recipe around and we are so thankful that she did! It is awesome!! Such a hit with everyone in the family. Thank you for sharing!!!

  • nikole says:

    just made this for dinner and it was a hit! we love Indian/Indian inspired meals and this is a winner. we served it with some naan and a salad. Loved it!

  • val says:

    I will be making this for lunch today!

  • Matthew Miller says:

    Very Nice! It was delicious!

  • This is the 2nd time I’m making this tonight. What I discovered is that when it’s a left over it is more solid and lends itself to going over rice much better than a soup. So this time I’ve thickened it more by using less broth. And I’ll be adding chick peas to it when its closer to being finished off. So far it’s looking great! A little chili power goes a long way for zest too. I also used regular green split peas and fresh baby spinach since kale is non-existent in my area.

    This is a new staple in our apartment.

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