Curried Yellow Split Pea Soup with Spinach

Dive into a comforting bowl of warmth with this Curried Yellow Split Pea Soup with Spinach, a vibrant and nutrient-packed recipe perfect for any season. Featuring tender yellow split peas simmered with aromatic spices like curry powder, turmeric, and cumin, this soup delivers bold, earthy flavors with every spoonful. The addition of rich coconut milk brings a creamy balance, while fresh baby spinach and a splash of tangy lemon juice provide brightness and a boost of greens. Ready in just over an hour with minimal prep, this hearty vegan soup is both satisfying and wholesome. Serve it with fresh cilantro for an optional garnish, and enjoy a dish that's ideal for meal prep or a cozy weeknight dinner.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 cups yellow split peas
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 6 cups vegetable broth
• 1 cup coconut milk
• 4 cups, loosely packed baby spinach
• 1 tablespoon lemon juice
• 1.5 teaspoons (or to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped (optional, for garnish) fresh cilantro

Directions

Step 1

Rinse the yellow split peas thoroughly under cold water until the water runs clear. Set aside.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the diced onion and carrots, and sauté for 5-7 minutes until softened.

Step 4

Stir in the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.

Step 5

Add the curry powder, turmeric, and cumin, and stir for 30 seconds to toast the spices.

Step 6

Pour in the vegetable broth and stir. Add the rinsed yellow split peas and bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40 minutes, stirring occasionally to prevent sticking. Cook until the split peas are tender and breaking down.

Step 8

Stir in the coconut milk and baby spinach, allowing the spinach to wilt and combine evenly with the soup.

Step 9

Add the lemon juice, salt, and black pepper to the soup. Taste and adjust seasoning as needed.

Step 10

Optional: Use an immersion blender to blend the soup slightly for a thicker texture, leaving some chunks for a hearty consistency.

Step 11

Ladle the soup into bowls, garnish with chopped fresh cilantro (if using), and serve warm.

Nutrition Facts

Serving size	(2492.7g)

Amount per serving	% Daily Value*
Calories	2450.7

Total Fat 46.7g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 8612.2mg	0%
Total Carbohydrate 396.1g	0%
Dietary Fiber 131.1g	0%
Total Sugars 81.3g
Protein 132.0g	0%

Vitamin D 0IU	0%
Calcium 668.3mg	0%
Iron 37.2mg	0%
Potassium 7479.9mg	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: 16.6%

Protein: 20.8%

Carbs: 62.6%