Curried Pea Soup
Warm up with a bowl of velvety Curried Pea Soup, a vibrant blend of green peas, aromatic spices, and creamy coconut milk that's both comforting and nutritious. This vegetarian soup comes together in just 35 minutes, making it perfect for busy weeknight dinners or a cozy lunch. The recipe starts with sautéed onions, garlic, and fresh ginger, which are infused with curry powder and cumin for a bold, fragrant base. Simmered with vegetable broth and pureed to silky perfection, the addition of coconut milk and a squeeze of lemon juice balances the earthy flavors with a touch of richness and brightness. Garnish with fresh cilantro for a pop of color and serve this soup on its own or alongside crusty bread. Hearty, flavorful, and easy to make, this Curried Pea Soup is a must-try for lovers of plant-based comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 4 cups frozen green peas
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Sprinkle in the curry powder and ground cumin, stirring to coat the onions and spices evenly.
Add the frozen green peas and vegetable broth to the pot. Stir well and bring to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Return the pureed soup to the pot, then stir in the coconut milk, lemon juice, salt, and black pepper. Adjust seasoning to taste.
Reheat the soup over low heat if needed, but do not boil.
Ladle the soup into bowls and garnish with chopped cilantro if desired. Serve warm.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1909 mg | 83% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 18.2 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 945 mg | 20% | |
*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.
