Crock Pot Curry Split Pea Soup

Warm, hearty, and brimming with vibrant flavors, this Crock Pot Curry Split Pea Soup is the perfect comfort food with an exotic twist. Made with protein-packed dried split peas, creamy coconut milk, and a tantalizing blend of spices like curry powder, turmeric, and cumin, this slow cooker recipe delivers a rich, flavorful experience with minimal effort. The addition of tender carrots, celery, and onions adds layers of texture and nutrition, while optional garnishes like fresh cilantro and baby spinach elevate every bowl to restaurant-worthy status. Ready in as little as 6 hours, this vegan and gluten-free soup is both satisfying and wholesome, making it ideal for meal prep, weeknight dinners, or cozy lunches. Serve it with crusty bread or a simple salad for a complete and nourishing meal that will keep everyone coming back for seconds!

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 2 cups Dried split peas
• 3 medium, diced Carrots
• 2 medium, diced Celery stalks
• 1 large, diced Yellow onion
• 3 cloves, minced Garlic
• 1 can (14 oz) Coconut milk
• 6 cups Vegetable broth
• 2 tablespoons Curry powder
• 1 teaspoon Cumin
• 1 teaspoon Turmeric powder
• 0.25 teaspoons Cayenne pepper
• 1 whole Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 cups (optional, for garnish) Baby spinach
• 0.25 cup, chopped (optional, for garnish) Fresh cilantro

Directions

Step 1

Rinse and sort the dried split peas to remove any debris. Set them aside.

Step 2

In the crock pot, add the split peas, diced carrots, diced celery, diced onion, and minced garlic.

Step 3

Pour in the vegetable broth and coconut milk, stirring gently to combine.

Step 4

Add the curry powder, cumin, turmeric powder, cayenne pepper, bay leaf, salt, and black pepper. Stir well to incorporate the spices into the liquid and vegetables.

Step 5

Cover the crock pot with the lid and set it to cook on LOW heat for 6 to 8 hours, or HIGH heat for 3 to 4 hours, until the split peas are tender and the soup reaches a creamy consistency.

Step 6

Once cooked, remove and discard the bay leaf. Use a wooden spoon to slightly mash the peas for a thicker texture, or leave it as is for a chunkier soup.

Step 7

Taste and adjust seasonings, adding more salt or pepper if needed.

Step 8

If using baby spinach, stir it into the soup during the last 10 minutes of cooking until wilted.

Step 9

Serve hot, garnished with fresh cilantro if desired. Pair with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(3125.4g)

Amount per serving	% Daily Value*
Calories	2309.4

Total Fat 20.2g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 10454.6mg	0%
Total Carbohydrate 419.4g	0%
Dietary Fiber 137.9g	0%
Total Sugars 105.3g
Protein 138.0g	0%

Vitamin D 0IU	0%
Calcium 839.6mg	0%
Iron 41.7mg	0%
Potassium 9092.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 7.5%

Protein: 22.9%

Carbs: 69.6%