Coconut, Turmeric, and Yellow Split Pea Soup
At a Glance
- Prep
- 10 minutes
- Cook
- 1 hour
- Servings
- about 4 servings
Categories
- Soup
- Indian
- Easy
Dietary
- Dairy-free
- Egg-free
- Gluten-free
- Vegan
- Vegetarian
Allergens
- No obvious major allergens identified from the ingredient list.
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Comfort in a bowl! Coconut, Turmeric, and Yellow Split Pea Soup—ideal for chilly nights or when you need a cozy, healing warmth.
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Ingredients
- 1 cup of split peas
- 1 can of coconut
- 1 onion
- 2 carrot(s)
- 2 cloves of garlic
- 1 tablespoon of fresh ginger (or teaspoon of dried/ground or paste)
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1/2 teaspoon of ground coriander
- 6 cups of broth
- salt and pepper
- 2 tablespoons of coconut
- fresh coriander (cilantro) for garnish
- lime(s)
Instructions
Sauté In a large pot, heat coconut oil over medium heat. Sauté onion, garlic, and ginger until softened.
Add ground turmeric, cumin, and coriander. Stir for 1-2 minutes until fragrant.
Simmer Add rinsed yellow split peas, carrots, coconut milk, and vegetable broth. Bring to a boil.
Reduce heat, cover, and simmer for 30-40 minutes or until split peas are tender.
Blend Use an immersion blender to partially blend the soup for a creamy texture. Alternatively, blend a portion in a blender and return to the pot.
Season with salt and pepper. Simmer for an additional 10 minutes.
Serve Serve hot, garnished with fresh cilantro and lime wedges on the side.
