Creamy Split Pea Coconut Soup

Split Pea soup is one of those recipes that takes me down memory lane. My pops and I have never had a tight relationship, but he knows how to make bomb split pea soup. Here is my twist on his recipe with a Caribbean vibe. I added coconut cream, habanero pepper, lime, fresh cilantro, and toasted coconut. Keep this on heavy rotation during the Fall and Winter; it will keep you warm and full all season. Peace

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Ingredients

2 Tbsp coconut oil
2 shallots, chopped
1 Tbsp (3 cloves) garlic, minced
1/2 - 1 deseeded habanero pepper, finely chopped
1 tsp turmeric
2.5 tsp cumin
1/2 tsp coriander
1/2 tsp allspice
1.5 cups dried split peas
3 stems fresh thyme leaves
4 cups vegetable broth
1 can coconut cream
to taste salt & pepper

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Additional Ingredients

2.5 cups wild rice
garlic bread

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Garnish Ingredients

fresh lime wedges
fresh cilantro
toasted coconut shreds

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Directions

Rinse split peas well, strain and set aside to drain
While preparing the split pea soup, cook wild rice and set aside
Add coconut oil to a deep pan and sauté shallots, garlic, and habanero pepper on medium heat, until onions become translucent
To the pan, add turmeric, cumin, coriander, and allspice. Mix well. Cook for 2 - 3 minutes
Add split peas to the pan and stir to combine with spices
Add vegetable broth and fresh thyme to the pan. Cook on medium heat, covered, for 30 minutes. Stir frequently to prevent burning
Blend soup in a blender (or use an immersion blender) until smooth. TIP: Be careful when blending warm ingredients. If using a blender, do not fully close the lid and pulse on low until the steam dissipates
Add the soup back to the pan on very low heat
Add coconut cream to the soup and cook 2 - 3 minutes. Stir in cooked rice. Salt & pepper to taste. TIP: Add more vegetable broth if you prefer a less creamy textured soup
Serve with garlic bread, lime, cilantro, and toasted coconut shreds

Shopping List

Ingredients

2 Tbsp coconut oil
2 shallots, chopped
1 Tbsp (3 cloves) garlic, minced
1/2 - 1 deseeded habanero pepper, finely chopped
1 tsp turmeric
2.5 tsp cumin
1/2 tsp coriander
1/2 tsp allspice
1.5 cups dried split peas
3 stems fresh thyme leaves
4 cups vegetable broth
1 can coconut cream
to taste salt & pepper

‍

Additional Ingredients

2.5 cups wild rice
garlic bread

‍

Garnish Ingredients

fresh lime wedges
fresh cilantro
toasted coconut shreds

‍

Directions

Rinse split peas well, strain and set aside to drain
While preparing the split pea soup, cook wild rice and set aside
Add coconut oil to a deep pan and sauté shallots, garlic, and habanero pepper on medium heat, until onions become translucent
To the pan, add turmeric, cumin, coriander, and allspice. Mix well. Cook for 2 - 3 minutes
Add split peas to the pan and stir to combine with spices
Add vegetable broth and fresh thyme to the pan. Cook on medium heat, covered, for 30 minutes. Stir frequently to prevent burning
Blend soup in a blender (or use an immersion blender) until smooth. TIP: Be careful when blending warm ingredients. If using a blender, do not fully close the lid and pulse on low until the steam dissipates
Add the soup back to the pan on very low heat
Add coconut cream to the soup and cook 2 - 3 minutes. Stir in cooked rice. Salt & pepper to taste. TIP: Add more vegetable broth if you prefer a less creamy textured soup
Serve with garlic bread, lime, cilantro, and toasted coconut shreds