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
yellow onion, chopped
celery stalks, chopped
fresh ginger, chopped
dried green split peas
coconut milk (1 can)
unsweeted coconut shreds
In This Recipe
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.