Green Split Pea Curry Soup
Warm up with a hearty bowl of Green Split Pea Curry Soup, a flavorful fusion of classic comfort and bold spices. This vegan soup is packed with protein-rich green split peas, tender carrots, and celery simmered in a creamy coconut milk and vegetable broth base. Fragrant curry powder, turmeric, and cumin add an irresistible aroma, while fresh ginger and garlic lend zesty depth. Finished with a squeeze of tangy lemon juice and optional cilantro garnish, this soup strikes the perfect balance of savory, spiced, and refreshing. Ready in just over an hour, it’s an easy and nutritious option for meal prep or a cozy family dinner. Whether you're a curry lover or searching for a plant-based twist on a traditional recipe, this dish offers satisfying warmth with every spoonful.
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Recipe Information
Ingredients
- 2 cups green split peas
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground coriander
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 6 cups vegetable broth
- 1 cup coconut milk
- 1 bay leaf
- 1 tablespoon lemon juice
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the green split peas under cold water until the water runs clear. Set aside to drain.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and grated ginger and cook for another minute, until fragrant.
Add the curry powder, cumin, turmeric, and coriander to the pot. Stir well to coat the onions and allow the spices to bloom for 1-2 minutes.
Add the diced carrots and celery to the pot. Stir and cook for 3 minutes to slightly soften the vegetables.
Pour in the vegetable broth and coconut milk, then add the rinsed green split peas and bay leaf. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 50-55 minutes, stirring occasionally, until the split peas are tender and the soup has thickened. If the soup becomes too thick, add a bit more broth or water to reach your desired consistency.
Remove the bay leaf and stir in the lemon juice, salt, and pepper. Adjust seasoning to taste.
Serve hot, garnished with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7363 mg | 320% | |
| Total Carbohydrate | 386.4 g | 141% | |
| Dietary Fiber | 131.1 g | 468% | |
| Total Sugars | 86.2 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 3884 mg | 83% | |
*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.
