Vegan Curried Split Pea Soup
With a hint of curry, fresh cilantro, mint, and lime, my twist on traditional split pea soup is delicious, vegan, vegetarian, and gluten-free.
Servings: 6
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Ingredients
For the onion:
- 2 Tbsp olive oil
- 1 red onion, roughly chopped
- 2 cloves garlic, roughly chopped
- ½ tsp sea salt
For the peas:
- 32 oz peas, frozen
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion salt
- ½ tsp curry powder
- 1 cup cilantro, roughly chopped
- ¼ cup mint leaves, fresh, not dried
To finish:
- 4 cups vegetable broth
- ½ tsp sea salt
- ½ tsp garlic powder
- ½ tsp curry powder
- 1 Tbsp lime juice, or to taste
To serve:
- Crostini or pita chips
- Greek yogurt, use vegan Greek yogurt to keep this soup vegan
- Fried chickpeas, (see notes for my recipe)
- Basmati rice
Instructions
Sauté the onion and garlic
- In a large soup pot, sauté the onion, garlic, and ½ tsp sea salt in the olive oil over medium heat. Sauté for 5 minutes, until the onion starts to turn translucent.
Add the peas and seasonings
- Now add the frozen peas, 1 tsp sea salt, 1 tsp garlic powder, 1 tsp onion salt, and ½ tsp curry powder. Keep the heat over medium, and cook for 5 minutes, flipping occasionally with your spatula.
Add the herbs
- Next add the cilantro and mint, and cook over medium heat for an additional 5 minutes.
Puree the pea mixture
- Turn off the heat, and transfer the pea mixture to a large mixing bowl. Now put about half of the mixture into the bowl of your food processor/blending apparatus of choice.
- Process until the mixture is pretty smooth, but still has some texture, about 1 ½ - 2 minutes. I like a nice amount of texture in my split pea soup, but it really is a matter of preference, so process the mixture until it gets to the texture you prefer.
- Transfer the puree back to the soup pot.
- Now transfer the second half of the pea mixture to the food processor, and process until it reaches the same consistency as the first half.
- Transfer the puree to the soup pot.
Add the vegetable broth and remaining seasonings
- Now add the vegetable broth and the final ½ tsp sea salt, ½ tsp garlic powder, and ½ tsp curry powder to the soup pot with the puree. Turn the heat on to medium, and stir to incorporate everything.
- Once the seasonings and broth are incorporated into the puree, add the lime juice. Start with just a tsp or two, stir it into the soup, and taste. Add more lime juice, if desired.
- Continue stirring the soup over medium heat until it is just about to come to a boil. Turn off the heat.
Serve and enjoy!
- Serve the soup alone, or garnish with Greek yogurt. It’s also delicious with a side of basmati rice and fried chickpeas, which are delicious mixed into the soup as well.
Notes
This soup is vegan, vegetarian, and gluten-free
If you prefer a thinner soup, add an additional cup of vegetable broth.
This soup is great the next day. If the soup is very thick the next day, add an additional 1/2 - 1 cup of vegetable broth.
This soup is great with fried chickpeas. Find my recipe here.