The INCREDIBLE Curry Pea Soup Recipe you can make quick and SPLIT!

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while providing a creamy texture.

split peas

🥗Healthier: lentils

💰Cheaper: dried beans

Lentils cook faster and are often less expensive.

curry powder

🥗Healthier: homemade spice mix

💰Cheaper: individual spices

Homemade blends can be tailored to taste and may save money.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon

Homemade broth is fresher and often cheaper than store-bought.

Soak 1 cup of dried split peas overnight with 3 cups of water.

Rinse and drain the split peas and set aside.

Preheat the oven to 375°F.

Rinse and drain 400ml can of chickpeas and place into a large mixing bowl.

Add a pinch of salt, pepper, half tablespoon smoked paprika, and a couple tablespoons of olive oil to the chickpeas and toss.

Spread the chickpeas onto a baking tray lined with parchment paper and set aside.

Finely chop 3 pieces of garlic and 1 onion.

Chop 2 carrots and 2 sticks of celery into small pieces.

Chop 2 potatoes into small cubes and dice 1 tomato.

Bake the chickpeas in the oven for 40 minutes.

In a stock pot over medium heat, add 2 tablespoons of olive oil, chopped onions, and garlic, sautéing for 5 to 7 minutes.

Add chopped carrots and celery, sautéing for another 4 to 5 minutes.

Add 1 and a half teaspoons salt, 1 teaspoon chili flakes, and 2 tablespoons curry powder, sautéing for about a minute.

Add diced tomatoes and sauté for a couple of minutes, using the juices from the tomatoes to deglaze the pan.

Add the soaked split peas and chopped potatoes to the pot, stirring well.

Pour in 8 cups of water or unsalted veggie stock and stir, turning the heat to medium-high.

When the soup comes to a boil, turn the heat to medium, cover, and cook for 25 minutes.

Transfer 4 to 5 cups of soup into a blender or blend in the pot with a stick blender to desired texture.

Pour the blended soup back into the pot and stir to combine.

Plate the soup and sprinkle over chili flakes and a generous pinch of garam masala.

Top with crispy chickpeas and a small bunch of fresh arugula.

Drizzle with smoky chili oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens