Ginger & Coconut Split Pea Soup

February 26, 2015
2 Ratings
  • Serves 6-8
Author Notes

I rather enjoy split pea soup and I like to lighten its heaviness with coconut milk and fresh ginger. It's still satiating as ever and the flash-fried carrots and toasted coconut make for a nice crunchy garnish. —Chase the Flavors

What You'll Need
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 leek, chopped
  • 1 tablespoon garlic, chopped
  • 3 tablespoons fresh ginger, chopped
  • 1 pound dried green split peas
  • 6 cups vegetable broth
  • 14 ounces coconut milk (1 can)
  • 3 carrots, shaved
  • 1/2 cup vegetable oil
  • 2 tablespoons flour
  • 1/2 cup unsweeted coconut shreds
  1. Heat olive oil in a large soup pot over medium heat. Add onion, carrots, celery and leek. Cook until the onion is translucent, about 10 minutes. Add garlic and ginger and cook for 2 minutes until fragrant.
  2. Rinse and sort the dried split peas. Add split peas, vegetable broth and coconut milk to the pot and stir until well combined. Bring soup to a soft boil then lower heat to a simmer and cook until the split peas are cooked through, about 30 minutes.
  3. Remove from heat and let cool before blending. Blend using either an immersion blender or a standard blender, working in batches if needed.
  4. For the carrot shavings, heat vegetable oil in a saucepan over medium high heat. Coat carrot shavings with flour then fry for 2 minutes until the edges begin to crisp. Remove from oil and drain on a paper towel to cool.
  5. Lightly toast coconut shreds in a small skillet over medium heat. Remove from heat as they begin to turn light brown.

See what other Food52ers are saying.

  • Cheri Mayell
    Cheri Mayell
  • Chase the Flavors
    Chase the Flavors
  • barbxbarb
  • Meg McCulloch
    Meg McCulloch

4 Reviews

barbxbarb November 9, 2022
Wierd. Had same soup in Oslo that was wonderful, but this was not.
Meg M. September 30, 2020
Came across this recipe looking for a split pea soup with a fresher/cleaner flavor profile and made today: this was great. I added a few dashes of soy sauce at the end for umami and a generous tablespoon of rice vinegar to brighten it up a bit. Will definitely be making this again.
Cheri M. February 16, 2017
Can I use yellow split peas for this recipe
Chase T. February 16, 2017
Absolutely, that sounds delicious!