Move over old school split pea soup, there is a new kid in town! Vegan Coconut Split Pea Soup is loaded with luscious warm spices like cardamom and turmeric, blended with creamy coconut milk. Yummy, nutritious, and so easy to make!
Author: Abra Pappa
1poundof green split peasrinsed and sorted
1tablespoonof coconut oil
1 1/2teaspoonsof ground cumin
1/4teaspoonof ground cardamomor 4 cardamom pods, but remove them before blending
1/4teaspoonof ground cinnamon
4cupsof vegetable stock
1can of light coconut milk
pinchof sea salt
20fresh mint leavesabout a large handful
1tbspfresh lime juice
In a large soup pot, pour 6 cups hot water over rinsed and sorted split peas. Boil for 2 minutes, turn off heat, cover and let sit for one hour.
After an hour drain split peas and set aside.
In large soup pot saute onion, carrot, and garlic in coconut oil for 10 minutes until soft. Add all dry spices and stir well (this should begin to smell amazingly good!)
Add veggie stock, coconut milk, and split peas.
Reduce heat and simmer for 2.5 hours, or until split peas are tender.
Once split peas are tender (taste to be sure) place half of the soup in a blender and blend with lime juice and mint leaves. Return blended portion to pot, stir together.
Serve with an extra sprig of mint and a squeeze of lime.
*You can make this in the slow cooker! Just add all ingredients to slow cooker pot, cook on low for 8 hours or high for 4 hours. No need to soak split peas! Once cooked remove half of the soup, blend, and return to pot. *Garnish with mint leaves, chopped carrot, shredded coconut, and a squeeze of lime juice (all optional).