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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
- 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
- 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.
- 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.
- Remove from heat and let cool before blending. Blend using either an immersion blender or a standard blender, working in batches if needed.
- 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.
- Lightly toast coconut shreds in a small skillet over medium heat. Remove from heat as they begin to turn light brown.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Recipe with Coconut