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Curried Yellow Split Pea Soup

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 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


  • 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.
  • 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+ 1/2 tsp cinnamon.