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SERVES: 4 | TIME: 50 MIN
INGREDIENTS
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 2 cups yellow split peas
- 4 cups vegetable broth
- 1 (15 oz) can lite coconut milk
- 2 cups water
- 2 Tbsp fresh ginger, minced
Spice blend:
- 1.5 Tbsp curry powder
- 1 tsp cinnamon
- 1.5 tsp salt
Garnish:
- 2 cups microgreens
- 1 lime, squeezed
PREPARATION
- In a large soup pot over medium-high heat, get onion and garlic cooking in olive oil for ~5 minutes, until translucent and aromatic.
- Stir in spice blend, fresh ginger, broth, coconut milk, water and split peas.
- Bring to a boil, then reduce heat and simmer for 40 minutes.
- Use immersion blender to puree contents or pot. If you do not have an immersion blender, transfer contents to a blender and pulse until desired consistency is reached. We recommend blending lightly to leave some texture.
- Top each 2 cup serving with 1/2 cup micro greens and a wedge of lime.
Like this recipe? Pair with a Simple Herb Salad!
