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Spiced Coconut, Asparagus, and Split Pea Soup

This creamy vegan soup can be made with pantry staples and any green vegetable you had on hand. The vibrant flavor comes from fresh ginger and lemon juice paired with garam masala and canned coconut milk.

Scale

Ingredients

Instructions

  1. Heat the coconut oil over medium in a large soup pot and cook the onions with a pinch of salt for 5 minutes until translucent and softened.
  2. Add the garlic, ginger, garam masala, cumin, coriander, and turmeric and cook for 2 minutes, stirring frequently.
  3. Add the chopped asparagus and the split peas along with the vegetable broth, coconut milk, salt, and pepper.
  4. Bring to a boil, cover, and simmer for 20-25 minutes until the peas are very tender.  Remove from heat and allow to cool for several minutes before carefully transferring to a blender (may have to do in 2 batches) and blending until very smooth.
  5. Return the soup to the pot and add the lemon juice as well as more salt or other seasonings if desired. Serve garnished with more coconut milk.