- 1 Tbsp oil (or sub 1/4 cup water)
- 1 small chopped white or yellow onion
- 2 medium cloves garlic, minced (2 tsp minced)
- 1 ½ tsp finely minced fresh ginger
- 225g yellow split peas
- 240g water
- 2 ½ cups vegetable broth
- 3/4 tsp ground turmeric
- 1 healthy pinch ground black pepper
- 1/3 cup full-fat coconut milk (canned)
- Sea salt, to taste
- Coconut milk
- Freshly chopped cilantro
FOR SERVING optional
- Roasted sweet potatoes
- Heat a large pot or Dutch oven over medium heat. Once hot, add oil (or water) and onion and sauté for 2-3 minutes, stirring frequently, or until onion is translucent and fragrant. Add ginger and garlic, and sauté until fragrant, being careful not to let the garlic burn. Add a little bit more water as needed to prevent sticking.
- Add yellow split peas, water, vegetable broth, turmeric, and black pepper and stir. Bring to a gentle boil, then reduce heat, cover, and simmer for 30-45 minutes or until split peas are tender.
- Add coconut milk and stir to combine. Optionally, to purée soup, let it cool slightly, then tilt the pot while using an immersion blender to purée. This will help prevent splatter. Taste test and adjust as needed, adding more salt to taste or coconut milk for creaminess.
- Best when fresh. Optionally, garnish with a swirl of coconut milk and freshly chopped cilantro. This soup pairs well with naan or cubed roasted sweet potatoes. Store cooled leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.