Spicy Split Pea Soup - Cooking Like Kate

In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrot, celery, and red bell pepper. Sauté until the vegetables are softened.
1 large onion, 3 cloves garlic, 1 large carrot, 1 celery stalk, 1 red bell pepper, 2 tbsp olive oil
Add the rinsed split peas to the pot and stir well.
1 cup dried split peas
Sprinkle curry powder, cumin, turmeric, smoked paprika, cayenne pepper, salt, and pepper over the vegetables and split peas. Stir to coat everything in the spices.
1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, salt and pepper to taste
Add the coconut milk and vegetable broth to the pot. Stir to combine all the ingredients.
1 can coconut milk, 4 cups vegetable broth
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes or until the split peas are tender.
For a creamier texture, you can use an immersion blender to partially blend the soup.
Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or spice according to your preference.
Ladle the soup into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.
fresh cilantro for garnish, lime wedges for serving

Adjust Spice Level: Control the spice level by adding cayenne pepper gradually; taste and adjust accordingly.

Consistency Adjustment: If the soup is too thick, add more broth; if too thin, simmer uncovered or blend a portion for creaminess.

Meal Prep: This soup is excellent for meal prep; store leftovers in the fridge or freezer for quick and convenient meals.

Accompaniments: Serve with crusty bread, avocado, lime wedges, or rice for a complete and satisfying meal.

Check Split Peas: Ensure split peas are tender before serving; additional cooking time may be needed.