Ginger & Coconut Split Pea Soup
Ingredients
- 2 tablespoons olive oil ⓘ
- 1 yellow onion, chopped ⓘ
- 2 carrots, chopped
- 2 celery stalks, chopped ⓘ
- 1 leek, chopped ⓘ
- 1 tablespoon garlic, chopped ⓘ
- 3 tablespoons fresh ginger, chopped ⓘ
- 1 pound dried green split peas ⓘ
- 6 cups vegetable broth ⓘ
- 14 ounces coconut milk (1 can) ⓘ
- 3 carrots, shaved ⓘ
- 1/2 cup vegetable oil
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, celery and leek. Cook until the onion is translucent, about 10 minutes. Add garlic and ginger and cook for 2 minutes until fragrant.
- Rinse and sort the dried split peas. Add split peas, vegetable broth and coconut milk to the pot and stir until well combined. Bring soup to a soft boil then lower heat to a simmer and cook until the split peas are cooked through, about 30 minutes.
- Remove from heat and let cool before blending. Blend using either an immersion blender or a standard blender, working in batches if needed.
- For the carrot shavings, heat vegetable oil in a saucepan over medium high heat. Coat carrot shavings with flour then fry for 2 minutes until the edges begin to crisp. Remove from oil and drain on a paper towel to cool.
- Lightly toast coconut shreds in a small skillet over medium heat. Remove from heat as they begin to turn light brown.
Nutrition & Diet Analysis (per serving)
763
kcal
38% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).