Curried Split Pea Soup
Indulge in the warm, aromatic flavors of Curried Split Pea Soup, a hearty and vibrant dish that combines wholesome ingredients with bold spices for the ultimate comfort food experience. This vegan and gluten-free soup features tender split peas simmered with diced carrots, celery, and fragrant aromatics like garlic, ginger, and onions, all elevated by an irresistible blend of curry powder, cumin, and turmeric. The addition of a touch of red pepper flakes gives it just the right hint of spice, while an optional garnish of fresh cilantro and a squeeze of lime adds a refreshing brightness. Perfect for meal prep or cozy weeknight dinners, this easy one-pot recipe comes together in just over an hour and offers a creamy yet chunkier texture thanks to optional immersion blending. Serve with crusty bread or rice for a satisfying, nutrient-packed meal that will leave you feeling nourished and comforted.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon dried red pepper flakes
- 1 pound, rinsed and picked over split peas
- 6 cups vegetable broth
- 2 cups water
- 2 large, diced carrots
- 2 diced celery stalks
- 1 bay leaf
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
- 1 for serving (optional) lime wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and grated ginger; cook for 1-2 minutes until fragrant.
Add curry powder, ground cumin, turmeric, and red pepper flakes, stirring for 1 minute to toast the spices.
Add the rinsed split peas, vegetable broth, water, diced carrots, celery, and bay leaf.
Raise the heat and bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer the soup for 45-50 minutes, stirring occasionally, until the split peas are tender and the soup is slightly thickened.
Remove the bay leaf and season the soup with salt and black pepper to taste.
Using an immersion blender, puree the soup slightly for a creamy texture, leaving some pieces for a chunkier consistency (optional).
Serve hot with a sprinkle of chopped fresh cilantro and lime wedges on the side, if desired.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8641 mg | 376% | |
| Total Carbohydrate | 228.7 g | 83% | |
| Dietary Fiber | 69.5 g | 248% | |
| Total Sugars | 54.4 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 6211 mg | 132% | |
*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.
