Split Pea and Coconut Soup with Curry Powder and Coriander

Food & Wine

Split Pea and Coconut Soup with Curry Powder and Coriander

Thrifty cheap and super easy to make, this soup is a great mid-week treat and is always a hit when I make it at home. Serve with grilled flat breads and a glass of Block 50 Pinot Grigio.


  • 2 tbsp coconut oil
  • 1 brown onion, peeled and sliced
  • 3 cloves garlic, finely chopped
  • 4 cups water
  • 2 cups split peas (or green lentils if you prefer)
  • 2 tbsp butter
  • 1 tbsp curry powder
  • 1/2 cup coconut milk
  • Coriander, to serve
  • Juice of one lime


  1. Heat the coconut oil in a large, heavy-based saucepan on medium and add the onion. Cook for five minutes until soft and translucent. Add the garlic and cook for a minute more. Now add the water and split peas and bring mixture to the boil.
  2. Cook until the peas are completely soft, adding more water along the way if necessary. This will take about 40 minutes. Transfer to a blender and puree until smooth. Stir in the coconut milk and season to taste with salt, pepper and lime juice.
  3. Melt the butter in a frying pan until bubbling, add the curry powder and cook for a further minute. Stir half of this mixture into the soup and reserve the remainder.
  4. To serve, divide soup among warm bowls then top with coriander and a drizzle of the remaining curry butter.

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