Coconut Curry Split Pea Soup

When I think comfort food, especially on a cold day nothing beats a warm bowl of soup. Add coconut curry in front of “soup” and you get the ultimate hug in a bowl! For this recipe I used split peas and added kale for  extra nourishment and plant-based phytonutrients. Each spoonful contains a treasure trove of vitamins, minerals and other powerful plant compounds thanks to the veggies and spices: zinc, folate, magnesium, iron, fiber, beta-carotene, potassium and name some. This yummy one pot wonder contains all your macronutrients and is a great dish to make in large batches so you can freeze and enjoy any time you wish. It’s super simple to make, vegan-friendly and ultra nutritious. Enjoy!


2 cups rinsed split peas
8 cups water
1 can coconut milk
2  grated carrots
2 chopped celery stalks
2 minced garlic cloves
1 chopped onion
3 Tbsp coconut oil
2 Tbsp curry
2 Tbsp turmeric
1 Tbsp ground ginger
1 tsp ground cloves
1 tsp ground mustard
1 tsp cinnamon
2 Tbsp tomato paste
1 Tbsp Himalayan salt
2 cups chopped kale
Juice of half a lemon.
Heat a Dutch oven on the stove to medium high and add coconut oil. After a few minutes add the onion and garlic, stir and cook for about 3 minutes. Add the carrots and celery and cook for another 5 minutes.
Stir in the spices and mix throughly. Allow the veggies and spices to mingle for about 2 minutes and stir in the tomato paste.

Add the split peas and water. Bring to a boil and then lower heat and simmer for about 30-45 minutes. About 10 minutes before turning off the heat add the coconut milk, lemon juice and turn off heat. After turning off the heat add the kale and mix thoroughly. The kale will soften and cook down from the residual heat.

Happy & Healthy Cravings! 🙂

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