Can you believe spring is less than two weeks away?
In some ways it feels like spring is already here. And I’m so ready for it.
But the cold weather isn’t gone yet. And that means it’s still a great time for soup.
Like my Vegan Curried Split Pea Soup.
Vegan Split Pea Soup
If you’re a fan of traditional split pea soup, you’ll love this untraditional alternative.
I’ve always loved split pea soup. It’s filling, comforting, and it’s one of those soups that literally warms you from the inside out.
In my book, peas and curry powder are a match made in heaven. Whenever we get Indian food, my favorite dishes usually combine the two. (My Vegan Puff Pastry Samosas are one of my favorite snacks, in large part because of the peas/curry powder combo.)
So I decided to revamp traditional split pea soup, and bring in some of that curry powder flavor that I love.
Make Curried Vegan Split Pea Soup This Week!
The curry flavor in this soup is subtle, and combines perfectly with the fresh cilantro, mint, and lime juice that get pureed with the peas.
Top with a little Greek yogurt, and serve this soup with fried chickpeas and basmati rice on the side—or even in the soup—for an incredibly filling and delicious meal.
I also love dipping crostini or pita chips in this soup. Talk about an addicting combo!
As much as I can’t wait for spring to get here, I’ll miss the warm, comfort food of winter. Like this gorgeous soup!! Stay warm, and make my Vegan Curried Split Pea Soup this week!
Curry powder comes in an endless variety of strengths and flavors. Personally, I like my curry powder a little sweet and not terribly spicy. You’ll definitely want to use a curry powder in this soup that you’re crazy about.
If you still haven’t found that curry powder yet, or want to experiment, here is my favorite curry powder on Amazon [aff. link].
Since discovering this curry powder a few years ago, I haven’t used anything else. It’s that good. Slightly sweet, not too spicy, this curry powder is perfect in my soup recipe, and any other recipe you like to use curry powder in.
Vegan Curried Split Pea Soup
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
- 4 cups vegetable broth
- ½ tsp sea salt
- ½ tsp garlic powder
- ½ tsp curry powder
- 1 Tbsp lime juice, or to taste
- Crostini or pita chips
- Greek yogurt, use vegan Greek yogurt to keep this soup vegan
- Fried chickpeas, (see notes for my recipe)
- Basmati rice
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.