Spiced Coconut Tomato Yellow Split Pea Hearty Soup (Printable Version)
Hearty yellow split peas simmered with coconut milk, tomatoes, and warming spices for a protein-rich, comforting bowl.
# What You'll Need:
→ Legumes
01 - 1 1/2 cups yellow split peas, rinsed
→ Aromatics & Vegetables
02 - 2 tablespoons coconut oil
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced
08 - 1–2 fresh green chilies, finely chopped (optional, to taste)
→ Spices
09 - 1 teaspoon cumin seeds
10 - 1 teaspoon ground coriander
11 - 1 teaspoon turmeric
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground cinnamon
14 - 1/2 teaspoon chili powder (optional)
15 - 1 1/2 teaspoons sea salt (or to taste)
16 - 1/2 teaspoon black pepper
→ Liquids
17 - 1 can (14 oz) full-fat coconut milk
18 - 1 can (14 oz) chopped tomatoes
19 - 4 cups vegetable broth
20 - 1 cup water (plus more as needed)
→ Finishing & Garnishes
21 - Juice of 1 lime
22 - 1/4 cup fresh cilantro, chopped
23 - Toasted coconut flakes (optional)
24 - Cooked rice or naan, for serving (optional)
# How To Make:
01 - Heat coconut oil in a large pot or Dutch oven over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
02 - Add the onion, garlic, and ginger. Sauté for 3–4 minutes until the onion is translucent.
03 - Stir in the carrots, celery, and green chilies. Cook for another 3 minutes until slightly softened.
04 - Add ground coriander, turmeric, smoked paprika, cinnamon, chili powder, salt, and pepper. Stir well to coat all vegetables evenly with the spice mixture.
05 - Add the rinsed yellow split peas, chopped tomatoes, coconut milk, vegetable broth, and water. Stir thoroughly to combine.
06 - Bring to a boil, then reduce heat to low and simmer uncovered for 45–50 minutes, stirring occasionally, until the split peas are tender and the soup thickens. Add more water as needed to reach your desired consistency.
07 - Stir in the lime juice and adjust seasoning with salt and pepper to taste.
08 - Ladle into bowls and serve hot, garnished with fresh cilantro, toasted coconut flakes, and accompanied by rice or naan if desired.
# Expert Advice:
01 -
- It turns humble pantry staples into something that tastes like it took all day, but your actual hands on time is barely twenty minutes.
- The coconut milk and tomatoes create this creamy, tangy broth that coats every spoonful without a drop of dairy.
- It freezes beautifully, so you can make a massive batch and have ready made comfort food for weeks.
02 -
- Do not rush the simmer time because the split peas need every minute of those forty five minutes to break down into that thick, velvety texture.
- If you accidentally add too much water, just simmer it a bit longer uncovered and it will thicken right back up.
03 -
- Toast the cumin seeds in dry oil for a few seconds before adding anything else because that one step is what separates a good soup from an unforgettable one.
- Squeeze the lime juice in off the heat so the fresh, bright flavor does not cook away before you even sit down to eat.