Coconut Curry Split Pea Soup

Coconut Curry Split Pea Soup

Coconut Curry Split Pea Soup is lightly spicy and hearty. This low-carb dish is rich in protein and perfect for cold weather. For a low-fat option, simply remove the coconut milk and add another cup of vegetable broth.


Serves: 6-8 Time: 60-70 minutes

Coconut Curry Split Pea Soup

  • 2 cups green split peas, rinsed
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1-2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups vegetable broth
  • 1 can lite coconut milk
  • 1 Tbs curry powder
  • 1/2 tsp black pepper
  • 1/4 chili flakes (optional)
  • 1/2 tsp ground ginger
  • 1 Tbs red curry paste
  • 2 Tbs tomato paste


  1. Begin by preparing your vegetables.
  2. In a large stockpot, set heat to medium-high. Once hot, add olive oil.
  3. When the oil begins to lightly steam from the pot, begin sautéeing the onion and garlic.
  4. Cook the onions for about 2-3 minutes, then add in the carrots and celery. Cook together for another 5-7 minutes.
  5. Then, add the seasonings, curry paste, and tomato paste. Stir for another 2-3 minutes.
  6. Add in the coconut milk and split peas and cook for another minute before adding in the vegetable broth.
  7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for about 50 minutes or until the peas are softened.
  8. Allow the soup to cool for 5-10 minutes before serving.
  9. Serve with toast or crackers if desired and enjoy!

Nutrition Information

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