Curried Split Pea Soup

• servings: 9 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

2 cups green split peas

6 cups water

1 small onion, chopped about 1 cup

2 stalks of celery, chopped about 1 cup

1 small apple, chopped about 1 cup

1 tablespoon ginger, minced

1 1/2 tablespoons yellow curry powder

1/2 teaspoon black pepper

1/4 teaspoon cayenne (adjust to taste)

2 teaspoons salt (adjust to taste)

2 1/2 cups flavorful vegetable broth

1 can coconut milk

2 cups frozen peas

1/4 cup lemon juice (add more to taste)

1 cup fresh cilantro

Directions

Bring the splits peas to a boil with the 6 cups of water. Do not add salt! Simmer for 30-40 minutes until tender. Drain off the excess water.

Meanwhile prep and chop your ingredients.

Sauté onion, ginger, celery and apple until softened about 3 minutes (we use coconut oil or avocado oil). Add the cooked and drained split peas, curry powder, pepper, cayenne, salt, and broth. Simmer for 20 minutes. Turn heat off.

Add coconut milk, peas, and cilantro. Blend together (with a blender, food processor or immersion blender) until smooth. If you like a little more texture reserve 2 cups of soup and blend the rest, combine together and gently reheat to serve. Add lemon juice, then adjust lemon and salt to taste.

Nutrition

• Serving Size: a generous cup
• Calories: 281
• Total Fat: 7 g
• Saturated Fat: 5.5 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 377.2 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 15.8 g
• Total Sugars: 8.8 g
• Protein: 14.7 g