Coconut Split Pea Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,419.9
- Total Fat: 73.3 g
- Cholesterol: 0.0 mg
- Sodium: 848.3 mg
- Total Carbs: 156.5 g
- Dietary Fiber: 44.9 g
- Protein: 47.9 g
View full nutritional breakdown of Coconut Split Pea Soup calories by ingredient
Introduction
In Ayurvedic Medicine (a form of ancient alternative Indian medicine), they teach that all 6 tastes – sweet, bitter, salty, pungent, sour, and astringent, should be eaten at every meal for us to feel fully satisfied and to ensure that all major food groups and nutrients are represented. In Ayurvedic Medicine (a form of ancient alternative Indian medicine), they teach that all 6 tastes – sweet, bitter, salty, pungent, sour, and astringent, should be eaten at every meal for us to feel fully satisfied and to ensure that all major food groups and nutrients are represented.Number of Servings: 1
Ingredients
-
2 cups yellow split peas
8 cups water
2 medium carrots diced
2 tablespoons minced ginger
2 tablespoons curry powder
2 tablespoons coconut oil or ghee
8 green onions (scallions), thinly sliced (divided in half) 1⁄3 cup currants (or raisins)
1⁄3 cup tomato paste
1 14-ounce can of organic coconut milk
2 teaspoons sea salt
one small handful cilantro, chopped
Tips
*Please use all organic ingredients if possible* Alternatively, you can make this soup on your stove if you don't have a crock pot - Soak split peas over night, Rinse split peas until the water runs clear, Place split peas in a large pot with water and bring to a boil, Toast curry powder on dry skillet and add to lentils, along with carrots, ginger, coconut oil, 4 green onions sliced, currants, tomato paste and salt, Reduce heat to a simmer and cook about 30 mins or until lentils are soft, Add coconut milk and simmer another 30 mins. Serve with a sprinkling of green onions and cilantro.
Directions
1. Rinse split peas until the water runs clear, 2. Toast curry powder on dry skillet until it is fragrant (don't burn it!), 3. Place split peas in a crockpot with water, carrots, ginger, toasted curry powder, coconut oil,
4 green onions sliced, currants, tomato paste and salt, 4. Let the soup cook in crockpot on high for at least 4-6 hours, 5. Add coconut milk and cook for another 30 mins, 6. Serve soup with a sprinkling of green onions and cilantro.
Serving Size: 8
Number of Servings: 1
Recipe submitted by SparkPeople user MISSKITTY2010.
4 green onions sliced, currants, tomato paste and salt, 4. Let the soup cook in crockpot on high for at least 4-6 hours, 5. Add coconut milk and cook for another 30 mins, 6. Serve soup with a sprinkling of green onions and cilantro.
Serving Size: 8
Number of Servings: 1
Recipe submitted by SparkPeople user MISSKITTY2010.