Curried Yellow Split Pea Coconut Soup with any kind of Vegetable
Curried Yellow Split Pea Coconut Soup with any kind of Vegetable is one of the easiest, tastiest, no fuss soup I have ever made. The recipe was inspired by: I don’t feel like cooking, but I have some random veggies in the fridge, some split peas in the pantry, Indian spices in the drawer and maybe even some prawns in the freezer? yes I do!
Anyway, I’ve now made this soup pretty much every week, and we just love it. I’ve made it with broccoli, with kale, and yesterday with a mix of leeks, courgette, and carrots.
The yellow split peas keep a nice texture and bite, and after pulse blending a few times they thicken the soup without any effort. The coconut milk makes it rich and silky, while the Indian spices bring warmth and depth—comfort in a bowl! It’s also one of those soups that just gets better as it sits, so leftovers are a total win.
Top the Curried Yellow Split Pea Coconut Soup with chili oil prawns for a little extra indulgence, or go for a soft-boiled egg, which mixes beautifully with the broth. A handful of fresh herbs or a squeeze of lime takes it to the next level.
This one’s staying in the rotation for sure. Let me know if you give it a go!
Here is also a video of a version I made with broccoli and eggs.
Curried Yellow Split Pea Coconut Soup
(3 votes, average: 4.67 out of 5)
Loading...Ingredients
- 1 onion, finely chopped
- 2-3 garlic cloves, sliced
- 1 tbsp vegetable oil or ghee
- ± 10 curry leaves (optional, I always have a bag in the freezer)
- 1 bay leaf
- 2 tsp mustard seeds
- 2 tsp kurkuma
- 2 tsp garam masala
- 1 cup dried yellow split peas
- 400 g of your vegetables of choice, see notes. I used carrots, courgette and leeks, all chopped into small bitesize pieces.
- 400 ml coconut cream
- 400 ml water, more if needed (see notes)
- 1 stock cube (vegetable or chicken)
- 300 g peeled prawns
- 1 tbsp chili oil (optional)
- Serving suggestions
- Soft boiled egg, toasted flat bread, chili oil
Instructions
Heat the oil or ghee in a large soup pot and add the curry leaves if using. When starting to pop add the onions and garlic and stir to coat. Sauté for 2 minutes. Add the spices and stir to coat. Sauté for 2 minutes.
Pour in the lentils, stir to coat and add the water and stock cube. Bring to a simmer and let simmer for 20 minutes. Then add the broccoli and the coconut milk and let it simmer for another 8-10 minutes until the vegetables are just cooked through.
Remove the bay leaf and then, using a handheld blender, pulse the soup a few times so you’re left with a coarse soup, I like mine a bit chunky but you can blend it until smooth if you like. If the soup is too thick to your liking add more water. Taste and season well with pepper and salt.
While the soup is cooking make the prawns, in a frying pan heat a drop of oil or ghee and add the prawns and the chili oil. Fry on one side until browned, ± 3 minutes. Flip and fry on the other side until just cooked through. Give the pan a shake and divide them over the soup.
Serve with some toasted flat bread (how to make crispy spiced flat bread). Enjoy!
Notes
You can really use any vegetables for this soup, for example kale, pumpkin, potato, celeriac, grean beans, peas. What ever you have lying around!
