Curried Yellow Split Pea Soup
Prep time
Cook time
Total time
Serves: 6-8 servings
  • 1 Tbsp olive oil (optional)
  • ½ medium yellow onion, diced
  • 1 clove garlic, minced
  • 2 tsp yellow curry paste*
  • 5 cups water (or vegetable broth)
  • 2 cups dry yellow split peas, rinsed
  • 1 large carrot, peeled and sliced
  • 1 15 oz. can light coconut milk (optional)
  • cilantro for garnish (optional) (or pea shoots)
  • plain greek yogurt for garnish (optional)
  1. Heat olive oil (or a small amount of water) in a large pot or dutch oven over medium heat. Add onions and garlic and cook until onions are translucent (approx. 5 min.). Add curry paste, water, split peas, and carrot. Stir and bring to a boil. Reduce heat to a simmer, cover and let cook , stirring occasionally, until split peas are fully cooked and soft (approx. 50 - 60 min.) Turn off heat and let soup cool slightly.
  2. Puree soup to desired consistency with an immersion blender or a regular blender. If using a regular blender, work in batches. Add back to pot. Stir in coconut milk and heat until hot. Serve and garnish with a dollop of yogurt and cilantro if desired.
* yellow curry paste is available in well stocked grocery stores and in Asian markets. As an alternative you can substitute 2 tsp curry powder + 1 tsp cumin+ ½ tsp cinnamon.
Recipe by Simple Healthy Kitchen at