Vegan Curried Split Pea Soup

5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 129.1
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 778.2 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 7.4 g
  • Protein: 6.9 g

View full nutritional breakdown of Vegan Curried Split Pea Soup calories by ingredient

Number of Servings: 6


    16 oz dried split peas
    1 Tablespoon olive oil
    1 medium white onion, diced small
    2 tablespoons fresh ginger, minced
    3 cloves garlic, minced
    8 cups water
    1 carrot, grated
    fresh cilantro, for garnish (optional)

    Spice blend:
    2 teaspoons curry powder
    1 teaspoon ground cumin
    1/4 teaspoon ground coriander
    1/4 teaspoon ground cardamom
    2 teaspoons salt
    generous pinch cinnamon


1.) Saute the onions in the olive oil at medium heat for about 5 minutes. Add garlic, ginger and spices. Saute 2 more minutes.

2.) Add the water and stir well. Add the split peas. Cover and bring to a boil.

3.) Bring heat back down to medium, let soup simmer for about an hour, until peas are tender. Grate in the carrot and serve. You can garnish with fresh cilantro if you have it on hand.

Number of Servings: 6

Recipe submitted by SparkPeople user J3NN1B0T.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    This is a great recipe that I make all the time. However, I believe credit should go to Isa Chandra Moskowitz, as this exact recipe can be found on the Post Punk Kitchen website and in her book, Vegan with a Vengeance. - 4/3/09

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    yum - 8/20/19

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    Awesome! I will never make a regular split pea soup again! - 7/2/13

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    I doubld this recipe and made it for a soup luncheon at church today. It was delicious and received lots of compliments. The spice mixture made it much more interesting. - 10/21/12

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    This is one of my favorite VWAV recipes. It works well in the crockpot (leave out the oil). I also like to add a potato and some spinach. - 10/4/09