Curried Yellow Split Pea Soup Topped with Spiced Coconut

I had a whole pot of chicken soup left over from Shabbos. Normally, I would just freeze it for one of those lazy Shabbosim, but I decided to re purpose the chicken stock into another soup and then use it for the next Shabbos.

The aroma from all the spices is heavenly.  Add the coconut, which gives it a sweet flavor and makes this soup really delicious. So next time you decide you’ve had enough of your chicken soup, re purpose it into something wonderful. You’ll thank me!

Curried Yellow Split Pea Soup
Print Recipe
Servings Prep Time
4 Servings 15 minutes
Cook Time
55 minutes
Servings Prep Time
4 Servings 15 minutes
Cook Time
55 minutes
Curried Yellow Split Pea Soup
Print Recipe
Servings Prep Time
4 Servings 15 minutes
Cook Time
55 minutes
Servings Prep Time
4 Servings 15 minutes
Cook Time
55 minutes
Ingredients
  • 2 Tbsp Vegetable oil
  • 1 Med red onion Chopped
  • 4 Large Carrots peel and chop them
  • 1/8 tsp Kosher Salt or as needed
  • 1 tsp fennel seeds crushed or chopped with a knife
  • 2 tsp Curry Powder
  • 1 tsp Mustard Seeds
  • 12 oz Yellow Split Peas
  • 6 cups Chicken stock or water
  • 4 cups Water
  • 1/2 tsp coriander seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp Mustard Seeds
  • 2 tsp Vegetable oil
  • 1/4 cup unsweetened coconut
  • Kosher Salt to taste
Servings: Servings
Instructions
Soup
  1. Add oil to a large pot and heat over medium heat
  2. Add onion, carrots and salt, stirring often until the vegetables are soft (about 6 minutes).
  3. Add the crushed fennel seeds, curry and mustard seeds to the pot until fragrant (about a minute).
  4. Add Split peas and stir to coat.
  5. Add chicken stock & water to the top of the pot.
  6. Bring the mixture to a boil and then simmer for 55 minutes until the split peas are tender, stirring occasionally.
Coconut Topping
  1. While soup is simmering, lightly crush the coriander, fennel and mustard seeds
  2. In a small skillet on medium heat, add oil and cook spices with coconut flakes until spices are sizzling and coconut flakes turn golden brown.
  3. Transfer to a plate and season with salt.
  4. Serve the soup topped with spiced coconut
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