This is a little different twist on your standard split pea soup. Using yellow peas, yellow tomatoes and yellow curry paste provides this soup with a cheery color, even on the darkest and coldest winter night. Coconut milk adds a healthy dose of rich creaminess. This is the soup to get your 2017 off to a healthy start!
- 2 cups split peas (I like to use yellow, but you can also use green)*
- 7 cups water
- 1 medium yellow carrot or parsnip, cut into 1/2-inch dice
- 2 tablespoons fresh peeled and minced ginger
- 1 1/2 tablespoons coconut oil
- 1 small onion, chopped
- 2-3 tablespoons yellow curry paste10 yellow cherry tomatoes, quartered (you can also use red cherry tomatoes)
- 1 cup full fat coconut milk
- 1 1/2 teaspoons fine grain sea salt, or to taste
- Garnishes: micro greens, toasted seeds, chives, crème fraîche or yogurt.
Put the peas in a colander or large strainer and rinse them really well. When the water runs clear you’re good to go! Put the peas in a large soup pot or Dutch oven, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
In the meantime, in a small skillet over low heat, heat the coconut oil, and sauté the onion until translucent. Stir in the curry paste, and cook, stirring constantly, until it is really fragrant. This should take only a minute or two. Add the remaining ginger, and tomatoes. Sauté for a few minutes, until the tomatoes start to cook down a bit. Add this mixture to the simmering peas along with the coconut milk and salt.
Simmer, uncovered, for 5-10 minutes or so. Depending on the texture you like, feel free to add a bit more water, about ¼ cup at a time. This will thin out the soup.
Ladle into bowls and top with any of the suggested toppings.
*If you can’t find yellow peas, yellow curry paste or yellow tomatoes, you can use green peas, green or red curry paste and red tomatoes. The color will be different, but it will still taste delicious!
Lightly adapted from 101 Cookbooks