Curry Pea Soup | Feast at home

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The Curry Pea Soup is a fresh interpretation of the traditional. Creamy and delicious, refined with yellow curry, coconut milk and fresh peas.

This curried split pea soup is a fresh take on the traditional. Creamy and delicious, refined with yellow curry, coconut milk and fresh peas.

There are three words that convey the secret of the art of living, the secret of all success and happiness: one with life. Being one with life is being one with the now, then you realize that you are not living your life, life is living you. Life is the dancer and you are the dance.

Eckhart Tolle

The Curry Pea Soup is easy to prepare and full of the most delicious flavor with a deliciously creamy texture.

For another tasty twist on split pea soup, try our Mediterranean split pea soup!

Ingredients in Curry Pea Soup

Ingredients in Curry Pea Soup.

recipe notes

  1. First note: cook the split peas without spices and without salt! This is important to ensure the peas turn out tender and soft. Salt prevents the water from hydrating the peas.
  2. Simultaneously sauté onions, apples, celery and ginger to create a flavorful base. Yellow curry powder livens things up and coconut milk provides a rich, creamy balance.
  3. Puree the finished soup so that it becomes nice and creamy. The addition of frozen peas and cilantro provides a fresh flavor and a beautiful spring green color.

Notes on ingredients

  • split peas– We use green split peas and precook them to make sure they are tender.
  • Fresh Peas– mixed in at the end and gives the soup a delicious freshness.
  • coconut milk– makes creamy and good!
  • Yellow Curry Powder – store bought or homemade!

See the recipe card below for a full list of ingredients and measurements.

How to Make Curried Pea Soup

Split the peas in a saucepan of water.

Step one– Bring the split peas to a boil with 1 quart (4 cups) of water. Don’t add salt! Salt prevents softening. Simmer for 30-40 minutes until tender. Drain off the excess water.

Chopped ingredients on a cutting board.

step two– While the peas are cooking, prepare and chop your ingredients.

Sautéing vegetables and curry powder.

step three– Sauté onion, ginger, celery and apple until tender, about 3 minutes. Add the curry powder, salt, broth and the drained cooked split peas. Simmer for 20 minutes. turn off the heat.

Boiled peas in a colander.

step four– Add coconut milk, peas, coriander and mint.

Pot of cooked soup before mixing.

mix together until smooth. If you like a little more texture, reserve 2-4 cups of soup and puree the rest. Reheat gently before serving. Add lemon juice.

garnish with fresh coriander and a drizzle of coconut cream or yogurt, if desired.

Curry pea soup in a pot.

Frequently asked questions about recipes

Why aren’t my peas softening?

1) They may be old. It is best to buy small batches and use them up within a year. Split peas should be stored in an airtight container in a cool, dry place away from light.
2) Do not cook with anything acidic at the beginning of the cooking phase.
3) Hard water can prevent softening due to its high mineral content.
4) Salt prevents the water from hydrating the peas.

Do peas need to be soaked before cooking?

Generally no. However, if you suspect you have an old batch of peas, you can soak them for 12 hours before cooking to ensure they soften as they cook.

Is Pea Soup Healthy?

Split peas have protein and fiber and are a great source of folic acid, iron and potassium. Soups are always a great way to add lots of nutrients to your meal, especially when you add veggies, spices, and a good broth.

More recipes you might like

Curry pea soup in a bowl with a spoon.

I hope you enjoyed this different take on pea soup!

~ Tonia

love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating under the recipe card.

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Description

The Curry Pea Soup is a fresh interpretation of the traditional. Creamy and delicious, refined with yellow curry, coconut milk and fresh peas. Vegan!

optional additions: 1/4 cup fresh mint or 2 teaspoons dried

  1. Bring the peas to a boil with the 6 cups of water. Don’t add salt! Simmer for 30-40 minutes until tender. Drain off the excess water.
  2. Meanwhile, prepare and chop your ingredients.
  3. Sauté the onion, ginger, celery and apple for about 3 minutes. Add the cooked and drained peas, curry powder, pepper, cayenne pepper, salt and stock. Simmer for 20 minutes. turn off the heat.
  4. Add coconut milk, peas and coriander. Blend everything together (using a blender, food processor, or hand blender) until smooth. If you like a little more texture, reserve 2 cups of soup and puree the rest, mix together and gently reheat to serve. Add lemon juice, then season with lemon and salt.

Garnish with fresh coriander, some coconut cream or yoghurt.

Remarks

Adding salt to the split peas at the beginning will keep them from going soft.

The soup will keep in the fridge for up to 4 days – or frozen for up to 6 months.

Nourishment

  • Serving size: a generous cup
  • Calories: 281
  • Sugar: 8.8 g
  • Sodium: 377.2 mg
  • Fat: 7 g
  • Saturated Fatty Acids: 5.5g
  • Carbohydrates: 43 g
  • Fiber: 15.8g
  • Protein: 14.7g
  • Cholesterol: 0 mg

Keywords: Curry split pea soup, coconut split pea soup, vegan pea soup, curry split pea soup

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