Dinner · Lunch

Curried Split Pea and Sweet Potato Soup

Yellow split peas and sweet potatoes simmered with curry powder, ginger and coconut milk. Creamy without any cream.

⏱ 1 hr 10 min (15 min prep, 55 min cooking) 🍽 Serves 6 · about 1 1/2 cups budgetmake aheadfreezer friendlyleftovers vegetarianvegangluten freedairy free
📅 Add to my plan

None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.

Ingredients

Make 6 servings

  • Soup

  • 1 tbsp Vegetable oil (soybean)
  • 1 Yellow onion, chopped
  • 3 clove Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 1 tbsp Curry powder
  • 1 cup Dried split peas, yellow, rinsed
  • 2 Sweet potatoes, peeled and cut in 3/4-inch cubes
  • 6 cup Vegetable broth, low-sodium
  • 1 can Coconut milk (canned), light or regular
  • 1 tbsp Lime juice (bottled)
  • ½ tsp Table salt
  • ½ cup Fresh cilantro, chopped

Make it yourself

Make the vegetable stock yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot, immersion blender or potato masher.

  1. Heat the oil in a large pot over medium heat. Cook the onion 5 minutes. Add the garlic, ginger and curry powder for 1 minute, until fragrant.
  2. Add the split peas and broth. Bring to a boil, then simmer partly covered 30 minutes.
  3. Add the sweet potatoes and simmer 15 to 20 minutes more, until the peas and potatoes are very soft.
  4. Stir in the coconut milk. Blend or mash part of the soup for a thicker texture. Add the lime juice, salt and cilantro.

🌡 Safe temperaturesLeftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadKeeps 4 days in the fridge; reheat to 165°F with a splash of water.
❄️ FreezerFreeze for up to 3 months for best quality.
↺ LeftoversPack for lunch with a piece of naan or a roll.
🧒 With kidsBlend a portion until smooth; most kids like the sweet potato flavor.
Gluten-free swapCheck the broth and curry powder labels.

Goes well with

🥬 Simple Green Salad

Good to know

Cooking Fats Compared Dried vs. canned beans Stock vs. broth Table salt vs. kosher salt vs. sea salt Fresh vs. dried herbs Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits