Coconut Yellow Split Pea Soup
Ingredients
The soup base
-
2
cups
yellow split peas
-
7
cups
water
-
1
medium
yellow carrot, cut into 1/2-inch dice
-
2
tablespoons
fresh peeled and minced ginger
-
1 ½
tablespoons
ghee or coconut oil, butter, olive oil
-
1
small
onion, chopped
-
2-3
tablespoons
yellow curry paste
-
10
pieces
yellow cherry tomatoes, quartered (optional)
-
1
cup
full fat coconut milk
-
1 ½
teaspoons
fine grain sea salt, or to taste
To serve
-
to taste
micro greens
-
to taste
toasted seeds
-
to taste
chives or chive oil
-
to taste
creme fraiche, labneh, or yogurt
Instructions
- Rinse the split peas until the water runs clear, then place them in a large soup pot with the water and bring to a boil.
- Reduce heat to a simmer, add the carrot and ¼ of the ginger, cover, and simmer for about 30 minutes until the split peas are soft.
- In a small skillet, heat the ghee and sauté the onion until translucent.
- Stir in the curry paste and cook until fragrant, then add the remaining ginger and tomatoes, sautéing until the tomatoes soften.
- Combine this mixture with the simmering soup, along with the coconut milk and salt, and simmer uncovered for 5-10 minutes.
- Adjust the consistency with more water if desired, re-season, and serve topped with your choice of toppings.
Nutrition Facts (estimated)
Servings
6
Calories
354
Total fat
13g
Total carbohydrates
45g
Total protein
18g
Sodium
625mg
Cholesterol
10mg
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