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You are here Home » Warming Yellow Split Pea Soup

9 Comments · February 23, 2015

Warming Yellow Split Pea Soup

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Warming Yellow Split Pea Soup

Vibrant.

Warm.

Spiced.

Protein-rich.

Slightly sweet.

Mostly savory.

Creamy.

Comforting.

Warming Yellow Split Pea Soup

This yellow split pea soup is a flavor and protein powerhouse. Just one small bowl offers 17 grams of plant-powered protein. Yellow peas are packed with fiber, protein, and oodles of micronutrients, and they're one of my favorite ingredients to add to winter stews and soups.  If the protein count doesn't entice you, the taste most certainly will. This soup uses rich, warming spices to yield layers of flavor that will keep your taste buds entertained. It's kind of like warm sunshine in soup form, and just looking at it perks up my energy level.

To make it, you'll start by cooking the spices in coconut oil in order to draw out their flavors. Then, you'll add in diced yellow onion and salt, and let the mixture sweat a bit (is it getting hot in here?). Next, you'll add in vegetable broth, water, yellow split peas, and diced carrots. Bring it all to a boil, reduce the heat, cover, and let the mixture simmer for just under an hour or until the peas are completely tender. Here comes the fun part: use an immersion (hand) blender to take the mixture from stew-like to creamy and smooth. To finish it off, you'll stir in lite coconut milk to add richness and depth and season with a bit more sea salt.

I love serving this soup with an abundant number of garnishes. The options are endless, but my favorites are microgreens, cilantro leaves, sliced radishes, and pepitas. I love the way the pink edges of the radishes pop against the yellow-orange hue of the soup, and the microgreens and cilantro lend a humbled, earthy vibe.

Warming Yellow Split Pea Soup

Warming Yellow Split Pea Soup

Warming Yellow Split Pea Soup

Warming Yellow Split Pea Soup
Print Pin
5 from 4 votes

Warming Yellow Split Pea Soup

This yellow split pea soup is a flavor and protein powerhouse. Just one small bowl offers 17 grams of plant-powered protein. Yellow peas are packed with fiber, protein, and oodles of micronutrients, and they're one of my favorite ingredients to add to winter stews and soups. If the protein count doesn't entice you, the taste most certainly will. This soup uses rich, warming spices to yield layers of flavor that will keep your taste buds entertained. It's kind of like warm sunshine in soup form, and just looking at it perks up my energy level.
Course Soup
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 -6
Calories 330kcal

Ingredients

  • 1 tablespoon coconut oil
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ¼ teaspoon ground ginger
  • â…› teaspoon ground cinnamon
  • â…› teaspoon cayenne pepper
  • 1 yellow onion, diced (about 2 cups)
  • 1 teaspoon sea salt
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 2 cups dried yellow split peas
  • 1 cup diced carrots
  • 1 ½ cups lite coconut milk

Optional Garnishes

  • cilantro leaves
  • microgreens
  • sliced radishes
  • pepitas

Instructions

  • Add the coconut oil to a dutch oven or large stock pot over medium heat. Add in the coriander, paprika, cumin, turmeric, ginger, cinnamon, and cayenne pepper. Cook for 3-4 minutes, stirring occasionally, to draw out the flavors of the spices.
  • Add in the diced onion and sea salt. Cook for 7-8 minutes or until onions become translucent, stirring occasionally to scrape spices off pan.
  • Add in the vegetable broth, water, yellow split peas, and carrots. Bring to a boil, reduce heat, cover, and simmer for 50-55 minutes, stirring occasionally, or until yellow peas are very tender.
  • Turn off heat and use an immersion blender to purée the soup until smooth (about 3-4 minutes). Be careful as you're blending as the soup will be very hot. Stir in the coconut milk and season with additional sea salt, to taste (I usually add in a ½ teaspoon).
  • Ladle into bowl, garnish, and serve immediately.

Nutrition

Serving: 1g | Calories: 330kcal | Protein: 17g | Fat: 7g

 

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Comments

  1. Celeste Jackson says

    February 23, 2015 at 6:05 pm

    5 stars
    I love that this version of split pea soup is orange!. The drab color of traditional split pea soup has always deterred me from making it and eating it. I can't wait to try this recipe!

    Reply
    • Ashley says

      February 24, 2015 at 11:44 am

      I love the orange hue, too! It's much needed in this dreary winter weather we've been having. I hope you enjoy the recipe!

      Reply
  2. ohmydish.com says

    February 24, 2015 at 6:21 am

    5 stars
    Mmm, looks so delicious! Love the radishes too!

    Reply
    • Ashley says

      February 24, 2015 at 11:41 am

      Thanks so much!

      Reply
  3. Michelle @ Boards & Knives says

    February 25, 2015 at 11:42 am

    Wow so beautiful! I love pepitas on my soups too.

    Reply
    • Ashley says

      February 26, 2015 at 11:33 am

      Thanks, Michelle! Pepitas add such a nice color and texture on soups, don't they?! I have a tendency to add them whenever I can!

      Reply
  4. Sharon says

    April 23, 2016 at 11:41 pm

    Have made this a half dozen times,,,, love it!
    Haron

    Reply
  5. Gina A. says

    October 17, 2016 at 5:44 am

    5 stars
    Soup is always wondeful!! This soup looks awesome!!! Will be making it soon!

    Reply
  6. kate skwire says

    November 10, 2016 at 9:27 pm

    5 stars
    This is so delicious! I used full fat coconut milk and also pureed only half because I love the texture of split peas and wanted to retain a little of that. I toasted some pepitas with similar spices and a little sugar. My mouth is very happy-thank you for the stellar recipe!

    Reply

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