Creamy Curried Split Pea Soup with Coconut
An aromatic blend of curry spices and coconut milk creates a velvety, golden-hued soup with gentle warmth and tropical depth. This indian-inspired soups ready in about 65 minutes pairs butter, medium, diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp butter
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 2 tsp curry powder
- 1 cup, picked over dried split peas
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: In a large pot over medium heat, melt 2 tbsp butter. Add 1 medium diced yellow onion and cook for 5 minutes until translucent and starting to caramelize.
- Step 2: Add 2 minced garlic cloves, 1 tbsp grated fresh ginger, and 2 tsp curry powder. Cook for 1 minute until spices are fragrant and garlic is golden.
- Step 3: Add 1 cup dried split peas, 4 cups vegetable broth, 1 can (13.5 oz) coconut milk, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes, or until split peas are tender and soup has thickened.
- Step 4: Remove from heat. Stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro. Adjust seasoning with salt and pepper.
- Step 5: Serve hot with extra cilantro for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Curried Split Pea Soup with Coconut take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Curried Split Pea Soup with Coconut?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butter from drying out.
Can I substitute ingredients in Creamy Curried Split Pea Soup with Coconut?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Curried Split Pea Soup with Coconut for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Curried Split Pea Soup with Coconut?
Indian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to soups dish. We make it weekly.
- ★★★★★
My whole family loved this.
- ★★★★★
Used half the salt and it was still plenty flavorful.
