Curried Yellow Split Pea Soup with Spiced Coconut Recipe

Name: Curried Yellow Split Pea Soup with Spiced Coconut
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut, olive, or vegetable oil; 1 medium red onion, chopped; 4 large carrots, scrubbed, chopped; Kosher salt; 1 teaspoon fennel seeds; 2 teaspoons Madras curry powder; 1 teaspoon mustard seeds; 12 ounces yellow split peas; 6 cups chicken stock, low-sodium chicken broth, or water

Ingredients

2 tablespoons coconut, olive, or vegetable oil
1 medium red onion, chopped
4 large carrots, scrubbed, chopped
Kosher salt
1 teaspoon fennel seeds
2 teaspoons Madras curry powder
1 teaspoon mustard seeds
12 ounces yellow split peas
6 cups chicken stock, low-sodium chicken broth, or water

PREP TIME 20m	COOK TIME 50m	TOTAL TIME 1h10m
YIELD 4 servings

Instructions

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.
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.

Side Dishes Soups