Cream of yellow split pea soup with coconut milk and savory


Smooth and creamy, this soup is excellent served with a hearty bread, croutons or crackers.

Ingredients (serves 6)
- 1 large onion, minced
- 3 garlic cloves, minced
- 3 large potatoes, diced
- 2 carrots, sliced
- 2 cups yellow split peas, picked and washed
- 500 ml coconut milk, or more, to taste
- 2 Tablespoons savory
- 1 teaspoon cayenne
- 1/2 teaspoon turmeric
- salt and pepper to taste
- 3 Tablespoons organic coconut oil

Heat the coconut oil and sauté the onions with the garlic until translucent. Add the potatoes and carrots and cook, stirring often, for 5 minutes. Add the split peas, turmeric and cayenne and cook, stirring constantly, for a minute, then add enough water to completely cover the veggies. Season with salt, pepper and the savory and simmer for about 45 minutes or until completely softened (you might need to add water as it cooks). Purée the soup using an immersion blender (or any other blender available) then return to heat and gradually add in the coconut milk. Taste, adjust seasonings and enjoy!


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