If you have extra time, double the amount of vegetables for this split pea soup recipe, then scoop out half of the soffritto and freeze it for a shortcut another night.
Recipe information
Yield
Serves 4
Ingredients
Soup:
Coconut and assembly:
Preparation
Soup:
Step 1
Heat a large heavy pot over medium and pour in oil. Add onion and carrots, season with a five-finger pinch of salt, and cook, stirring often, until vegetables are very tender and just taking on a hint of color at the edges, about 5 minutes. Lightly crush fennel seeds with a mortar and pestle, or roughly chop them. Add fennel seeds, curry, and mustard seeds to pot and cook, stirring, until fragrant (the mustard seeds may begin to pop), less than a minute. Add split peas, stir to coat, then add stock and 4 cups water. Increase heat and bring to a boil, then simmer, stirring occasionally and adding more water if soup looks too thick, until split peas are very tender and some are starting to disintegrate, 50–55 minutes.
Step 2
Mash soup with a potato masher until split peas are in small pieces and soup is textured but creamy (if you prefer a smoother soup, use an immersion blender directly in the pot). Taste and adjust seasoning with more salt.
Coconut and assembly:
Step 3
While the soup is simmering, lightly crush coriander, fennel, and mustard seeds.
Step 4
Heat oil in a small skillet over medium and cook coconut flakes and spices, stirring constantly, until spices are sizzling and coconut is golden brown, about 1 minute. Transfer to a plate, season with salt, and let cool (coconut will crisp as it cools).
Step 5
Serve soup topped with spiced coconut and cilantro.
How would you rate Curried Yellow Split Pea Soup with Spiced Coconut?
Leave a Review
Reviews (7)
Back to TopBland...took forever to make and way too much liquid. It basically came out with the consistency of broth. Definitely wouldn't bother with this one again.
atlantagirl
Atlanta
4/14/2019
I love all kinds of Indian food, but somehow this dish fell short of the mark. Too much fennel, not enough Madras blend. The soup on its own was quite ok but would have benefited from some coconut milk and a plainer topping (the crispy coconut was good). I might play with the concept again but alter the flavor profile.
kpalmer747
Sweden
12/13/2017
as written, I didn't like it. The coconut topping was mushy until it spent the night in the refrigerator. The soup wasn't particularly eye-catching or flavorful. Later I ran it through the blender, and it was a little better. Still, nothing special.
ellenrls
Baltimore
11/24/2017
This would have been lovely but I found the one tsp. of fennel seeds way too much and added a bitter taste. I will omit next time. And I also have a dislike for alot of salt so I omitted that . I love pea soup but this just had too many spices at the same time. Will correct in the future. I will make again.
flavourful
Montreal
5/2/2017
This was fabulous, exactly as written. The warm aromatics from the freshly crushed spices, the hearty-creamy split peas, the warmth of the curry, and that incredibly divine crunchy, salty, sweetly aromatic topping of toasted coconut, along with freshly-cracked and toasted spices - such a pop of texture, flavor, and aroma!. This was so well-balanced and satisfying in every way. I've already made it more than once. To those who struggled with seasoning: Be sure that you use kosher salt (not iodized), and remember that the directions say a pinch, not a handful. ;) A "5-finger pinch" to me (and I believe the recipe's author) amounts to roughly 1/8tsp. It's simply what you grab with the very tips of your fingers when you pull from the salt cellar, which is not much at all. This, combined with low-sodium chicken broth is the perfect amount of seasoning. Not only is utilizing the salt at the beginning of this recipe an important part of caramelizing the onions and carrots (causing them to release their juices and sugars), but I had zero trouble with the peas breaking down and becoming totally creamy in the recipe's stated timeframe (about 45 minutes, for me). I didn't even use a potato masher as directed. The peas became plenty broken down and creamy on their own with an active simmer and a few stirs every now and again. Using the proper amount and type of salt and following this recipe to a T will give you a fantastic soup!! When making it on round two, I chose to substitute half of the chicken broth for coconut water. I thought a bit of extra coconut flavor and sweetness would be a yummy one-off. It absolutely was!! The peas become so hearty and creamy that I would really recommend going that route, instead of adding coconut milk, of you're interested in pumping up the coconut flavor. The milk would just be rich and creamy on top of something that is already rich and creamy. I really think it would be too heavy. At any rate, this easily takes four forks, as written. Thank you!
meganschrenk
Seattle, WA
4/20/2017
Made it a second time and waited for any salt until the end and it was excellent. I used veggie bullion at the end and it did not need further salt. (And I am a salt lover.)
scamppride
San Diego, CA
4/4/2017
Made it a second time and waited for any salt until the end and it was excellent. I used veggie bullion at the end and it did not need further salt. (And I am a salt lover.)
scamppride
San Diego, CA
4/4/2017
See Related Recipes and Cooking Tips
103 of Our Best Vegan Recipes
You’ll love these meat-free, dairy-free dishes—whether you’re vegan or just looking to eat a bit more sustainably.31 Vegan Soup Recipes for Every Season
The best plant-based soup options for any weather.31 Dinner Recipes to Help You Eat Less Meat and Dairy
It's easy (or at least easier) to eat mostly plants when all the good stuff's at the market. But what about when it's cold out?65 Make-Ahead Weeknight Dinners
With a little planning, you can sit down to dinner in under 10 minutes.83 Vegetarian Dinners to Try This Fall
These easy-to-cook meat-free dinners are weeknight winners.87 Recipes for When You Need a Reset
Indulged a little too much lately? Check out our favorite detox recipes, all of which will help you reset while staying sated.Spice Up Your Life
Only been using curry powder and paste to make brothy stews? You've been missing out. Time to experience the world of curry that lies beyond.47 Incredible Indian Recipes
Indian food is as vast and varied as the subcontinent itself; these 47 recipes are just a starting point.The Secret to Cooking With Cilantro
It seems obvious. So why aren't you using more cilantro?
