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.
2 tbsp coconut oil
1 medium yellow onion, diced
pinch of salt
3–4 cloves of garlic, minced
2 inch piece of ginger, minced
2 tsp garam masala
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 bunch of asparagus, tough ends removed, chopped
3/4 cup dry split peas, rinsed
5 cups of vegetable broth
1/2 cup canned coconut milk
1/2 tsp salt
freshly cracked black pepper
1 tbsp or more fresh lemon juice
more coconut milk to drizzle on each serving
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.
Add the garlic, ginger, garam masala, cumin, coriander, and turmeric and cook for 2 minutes, stirring frequently.
Add the chopped asparagus and the split peas along with the vegetable broth, coconut milk, salt, and pepper.
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.
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.