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Vegetarian Split Pea Soup with Kale, Carrots and Curry

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4


  • 2 tablespoons extra virgin coconut oil or olive oil
  • 1 medium carrot diced
  • 2 cups finely chopped kale about ½ a bunch
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 teaspoon madras curry powder
  • 1 teaspoon sea salt
  • 2 cups dried split green peas rinsed
  • 6 cups water or vegetable stock
  • 2 tablespoons lemon juice


  1. In a large Dutch oven or stock pot, heat 1 tablespoon of oil. Sauté the carrot over medium-high heat until soft, 5 minutes. Add the kale and stir-fry until wilted, 3 minutes. Remove the veggies to a bowl and set aside.
  2. Add the remaining oil to the pot. Sauté the onion until translucent, 5 minutes. Stir in the garlic, curry powder, and salt. Cook one minute more.
  3. Stir in the green peas and cover with the water or stock. Bring to a boil, then reduce the heat and simmer until the peas are soft, about 30 to 45 minutes.
  4. Puree the soup with an immersion or stand blender until semi-smooth. Add the lemon juice and taste for seasoning, adding more salt as necessary.
  5. Ladle into bowls and top with the carrot-kale mixture. Drizzle with olive oil and serve immediately.