Serves
8
Prep
10
mins
Cooking
60
mins
Vegan Coconut Split Pea Soup
Directions
Step 1
Heat coconut oil in a large soup pot over medium to high heat.
Step 2
Add onions, carrot, zucchini, garlic and a pinch of salt and pepper. Cook for 3 minutes or until onion has softened.
Step 3
Add curry powder and tomato paste and stir into the vegetables until combined. Mix for 1 minute.
Step 4
Add the potatoes, green split peas, water and a pinch of salt and pepper.
Step 5
Bring to a boil, then let simmer for approximately 50 minutes or until the green split peas are fully cooked through.
Step 6
Take the soup off heat and mix in the coconut milk.
Step 7
Season with salt and pepper to taste.
Ingredients
- 2 tbs coconut oil (extra virgin)
- 1 onion brown, chopped
- 2 carrots, grated
- 2 zucchini, grated
- 2 cloves garlic, minced
- salt and pepper to taste
- 2 tbs curry powder
- 2 tbs tomato paste
- 4 potatoes, peeled and chopped
- 2 cups, rinsed McKenzie's Green Split Peas
- 10 cups water
- 1 1/2 cups coconut milk, canned
