Coconut Curry Green Split Pea Soup

Soup. Green split pea soup, in fact. With coconut milk and a little curry powder for maximum comfort food bliss. This post is about green split pea soup, but also about heavy hearts.

Several things have happened recently that have left my heart in pieces. They are tragic and devastating events. The war in Syria, a miscarriage, a plane crash, a little child accidentally hit by a car. I don’t know why certain life events play out the way they do. I don’t understand why babies and children have to leave this earth so soon, why parents have to suffer the loss, or why war devastates the innocent with starvation and infection. When I hear these stories, I find myself walking in their shoes and the emotions feel unbearable. Perhaps it’s because I’ve always had the tendency of fearing the what ifs. And perhaps parenting also makes these feelings 10x stronger.

I know death is a door we all must walk through. I know tomorrow is not a guarantee. But bearing witness to my daughter’s life and joy leaves me asking – no pleading, “Not today, Lord. Please not today.” The love we share in our relationship fills my heart with so much emotion that I can’t imagine ever being separated from her, however inevitable it may be. There are events I have no control over in this life. I realize this. I have no control over when my life will end or when I will be separated from my loved ones. All I have control over is how I respond to the here-and-now.

So, I choose to live with intention. To love hard and give thanks for the blessings I have. It doesn’t always subside my fears and sometimes makes them stronger when I realize what I have to lose, but there is no better way to live. For the past year or so, I have been keeping a gratitude journal after reading “One Thousand Gifts” by Ann Voskamp. I highly recommend reading this book and keeping a gratitude journal for anyone struggling with a heavy heart, depression, grief, or even becoming a parent.

coconut curry green split pea soup

coconut curry green split pea soup

coconut curry green split pea soup

My gratitude journal is filled with the simplest joys in life, reminding me to be fully present where I am and to look for the daily blessings. #248 is this green split pea soup. I remember hovering over the boiling pot in the kitchen, searching for a spoon for a final taste test. As I was slurping the soup down, my husband walked in and all I remember was giving the biggest “oh my goodness” and wide eyes I’ve given in a while. He responded with something like “That good, huh?

Yes, that good. This green split pea soup is a must try.

It is the perfect winter lunch. One recipe makes approximately 6 servings, so it’s great for making over the weekend and eating on it the rest of the week. I also made whole wheat naan bread to go with it using this recipe, which was the perfect accompaniment. This is natural, unrefined comfort food at its finest.

There are so many reasons I’m thankful for this soup. I’m thankful for the way it warms up my insides on frigid days, the way it is made of simple ingredients yet its flavor profile manifests such complexity, and the way it nourishes my body and soul all at once, heavy heart and all. If you see someone struggling this week, give them some love. Maybe that’s in the form of a hug, or maybe that’s soup.

coconut curry green split pea soup
4.5 from 2 reviews
Coconut Curry Green Split Pea Soup
 
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 onion, chopped
  • 1 carrot, grated
  • 2 cloves garlic, minced
  • 2 tablespoons grapeseed oil
  • 1 tablespoon butter (*vegan option: use coconut oil)
  • 2 tablespoons tomato paste, no salt added
  • 1 tablespoon curry powder
  • 2 cups green split peas, washed and rinsed
  • 8 cups water
  • 1 teaspoon salt
  • 1 cup full fat coconut milk
Instructions
  1. Start by chopping the onion, grating the carrot, and mincing the garlic.
  2. Heat grapeseed oil and butter or coconut oil into a large soup pot over medium-high heat. Give it a swirl to coat the pot.
  3. Add onions, carrot, and garlic. Add a pinch of salt and pepper. Cook until onions are softened, about 3-5 minutes.
  4. Add tomato paste and curry powder and stir into vegetables. Let heat through for 1 minute.
  5. Add the green split peas, water, and 1 teaspoon of salt.
  6. Bring to a boil, then simmer for approximately 30 minutes or until the green split peas are fully cooked through (they should be soft and have the same consistency of cooked lentils or beans).
  7. Take off heat and stir in coconut milk.
  8. To serve, ladle hot soup into bowls and top with fresh cilantro and lime.
Notes
Nutrition facts per serving: 382 cal., 19 g total fat, 9 g sat. fat, 11 mg cholesterol, 479 mg sodium, 37 g CHO, 9 g fiber, 9 g sugar, 18 g protein | Daily values: 37% vitamin A, 6% vitamin C, 4% calcium, 21% iron

If you make this recipe, I would love to see it. Feel free to tag me on Instagram or Facebook. It always makes my day.

coconut curry green split pea soup

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About Kim Suddeath

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