Curried split pea soup I The Buddhist Chef

This is HANDS DOWN my favorite soup!

Curried split pea soup

2 tbsp olive oil
1 chopped onion
2 celery stalks, chopped
2 chopped carrots
2 potatoes, diced
1 cup split yellow peas 225 g
1 can of coconut milk 400 ml
1 tbsp of curry powder
1 tsp of salt
1 tbsp chopped ginger (optional)
5 cups of vegetable broth (1.25 liters)

In a saucepan, cook the onions and celery in the oil, over medium heat for 5 minutes.
Add the rest of the ingredients 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.


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