| Ingredients | Image |
2 cups green split peas 5 cups water 2 tbsp olive oil 1 onion, minced 2 celery stalks, diced 1 tbsp minced fresh ginger 2 cloves garlic, mincedc 4 tsp curry powder ¼ tsp cayenne pepper ¼ tsp black pepper 2 tsp salt (plus more to taste) 2 ½ cups vegetable or chicken broth 1 13.5 fl oz can coconut milk 2 cups frozen peas 1 cup cilantro leaves, packed |
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Rinse split peas under cold water. Add to a large pot with water. Bring to a boil, then reduce to a low simmer. Cover and cook for 30–40 minutes, until peas are completely tender.
While peas are cooking, heat olive oil in a sauté pan over medium-high heat. Add onion and celery and cook until translucent, about 7 minutes. Stir in ginger and garlic and cook for 1–2 minutes more, until fragrant.
Add sautéed vegetables to the pot with the cooked split peas. Stir in curry powder, cayenne, black pepper, salt and vegetable broth. Simmer for 15–20 minutes.
Add frozen peas, coconut milk and cilantro. Stir to combine and let simmer for about 1 minute to heat the peas through. Use an immersion blender (or carefully transfer to a traditional blender) to blend the soup until smooth.
Taste and season with additional salt if needed. Ladle into bowls and garnish with coconut yogurt, a sprinkle of curry powder, cilantro leaves, or extra peas, if desired.