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

1. Sauté In a large pot, heat coconut oil over medium heat. Sauté onion, garlic, and ginger until softened.

2. Add ground turmeric, cumin, and coriander. Stir for 1-2 minutes until fragrant.

3. Simmer Add rinsed yellow split peas, carrots, coconut milk, and vegetable broth. Bring to a boil.

4. Reduce heat, cover, and simmer for 30-40 minutes or until split peas are tender.

5. 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.

6. Season with salt and pepper. Simmer for an additional 10 minutes.

7. Serve Serve hot, garnished with fresh cilantro and lime wedges on the side.