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
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Ingredients
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2 tablespoons
olive oil
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1
yellow onion, chopped
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2
carrots, chopped
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2
celery stalks, chopped
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1
leek, chopped
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1 tablespoon
garlic, chopped
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3 tablespoons
fresh ginger, chopped
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1 pound
dried green split peas
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6 cups
vegetable broth
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14 ounces
coconut milk (1 can)
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3
carrots, shaved
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1/2 cup
vegetable oil
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2 tablespoons
flour
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1/2 cup
unsweeted coconut shreds
Directions
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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.
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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.
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Remove from heat and let cool before blending. Blend using either an immersion blender or a standard blender, working in batches if needed.
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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.
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Lightly toast coconut shreds in a small skillet over medium heat. Remove from heat as they begin to turn light brown.
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