Notes
Use an immersion blender to puree the soup at the end if a smoother texture is desired.
Ingredients
- 4 tablespoons olive oil
- 1 onion - chopped
- 2 stalks celery - chopped
- 2 carrots - chopped
- 2 tablespoons curry powder
- 1 tablespoon chopped ginger
- 1 teaspoon salt
- 2 potatoes - diced
- 1 pound dried split yellow peas
- 8 cups vegetable broth
- 2 cans coconut milk
Instructions
- In a saucepan, cook the onions, celery, and carrots in the oil over medium heat for 5 minutes.
- Add the curry powder, ginger, and salt and cook for another 30 seconds.
- Add the potatoes, split peas, and vegetable broth and bring to a boil.
- Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 50 to 60 minutes.
- Stir in the coconut milk, adjust seasoning, and serve.