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Curried Split Pea Soup with Coconut Milk

It’s soup season, and as much as we want to eat light after the holidays, we still want comfort food. This vegetarian (and vegan) take on a split pea soup is perfect to warm you up, fill you up, and satisfy the taste buds.


2 Tbsp DME Coconut Oil
1 Tbsp Organic Red Palm Oil
1 tsp fresh ginger, minced
2 garlic cloves, minced
1 Tbsp curry powder
1 white onion, chopped
2 carrots, chopped
4 cups vegetable broth
2 cups green split peas
1 can organic coconut milk
Salt and pepper to taste
Cilantro for topping



On low to medium heat, allow your first 7 ingredients to cook in your soup pot for 5 minutes.

Add your broth and split peas, bring to a light boil.

Turn heat to low, cover pot and let simmer for about 40 minutes, until peas are cooked.

Add your coconut milk and use a hand blender to puree into your favourite soup consistency.

Top with cilantro, serve and enjoy!

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