Crock Pot Curry Split Pea Soup
Warm, hearty, and brimming with vibrant flavors, this Crock Pot Curry Split Pea Soup is the perfect comfort food with an exotic twist. Made with protein-packed dried split peas, creamy coconut milk, and a tantalizing blend of spices like curry powder, turmeric, and cumin, this slow cooker recipe delivers a rich, flavorful experience with minimal effort. The addition of tender carrots, celery, and onions adds layers of texture and nutrition, while optional garnishes like fresh cilantro and baby spinach elevate every bowl to restaurant-worthy status. Ready in as little as 6 hours, this vegan and gluten-free soup is both satisfying and wholesome, making it ideal for meal prep, weeknight dinners, or cozy lunches. Serve it with crusty bread or a simple salad for a complete and nourishing meal that will keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups Dried split peas
- 3 medium, diced Carrots
- 2 medium, diced Celery stalks
- 1 large, diced Yellow onion
- 3 cloves, minced Garlic
- 1 can (14 oz) Coconut milk
- 6 cups Vegetable broth
- 2 tablespoons Curry powder
- 1 teaspoon Cumin
- 1 teaspoon Turmeric powder
- 0.25 teaspoons Cayenne pepper
- 1 whole Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups (optional, for garnish) Baby spinach
- 0.25 cup, chopped (optional, for garnish) Fresh cilantro
Instructions
Rinse and sort the dried split peas to remove any debris. Set them aside.
In the crock pot, add the split peas, diced carrots, diced celery, diced onion, and minced garlic.
Pour in the vegetable broth and coconut milk, stirring gently to combine.
Add the curry powder, cumin, turmeric powder, cayenne pepper, bay leaf, salt, and black pepper. Stir well to incorporate the spices into the liquid and vegetables.
Cover the crock pot with the lid and set it to cook on LOW heat for 6 to 8 hours, or HIGH heat for 3 to 4 hours, until the split peas are tender and the soup reaches a creamy consistency.
Once cooked, remove and discard the bay leaf. Use a wooden spoon to slightly mash the peas for a thicker texture, or leave it as is for a chunkier soup.
Taste and adjust seasonings, adding more salt or pepper if needed.
If using baby spinach, stir it into the soup during the last 10 minutes of cooking until wilted.
Serve hot, garnished with fresh cilantro if desired. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10455 mg | 455% | |
| Total Carbohydrate | 419.4 g | 153% | |
| Dietary Fiber | 137.9 g | 492% | |
| Total Sugars | 105.3 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 840 mg | 65% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 9092 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
