Coconut Split Pea Soup

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!

Coconut Split Pea Soup

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Serves: 5 Total Time: 1 hour and 20 minutes


  • 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.


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Lightly adapted from 101 Cookbooks

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