Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Curried Carrot and Split Pea Soup Recipe
    Lost? Site Map

    Curried Carrot and Split Pea Soup

    Curried Carrot and Split Pea Soup. Photo by JustJanS

    1/1 Photo of Curried Carrot and Split Pea Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    35 mins

    1 hr 35 mins

    littlemafia's Note:

    Adapted from the curry paste is not available use powder. Suitable for freezing.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 50 g yellow split peas, soaked overnight in cold water
    • 1 small onion, chopped
    • 1 garlic clove, chopped
    • 225 g carrots, chopped
    • 1 potato, chopped
    • 1 red chili, deseeded and chopped
    • 15 ml sunflower oil
    • 5 ml grated fresh gingerroot
    • 7 1/2 ml hot curry paste
    • salt and pepper
    • double cream, to serve (optional)
    • chopped chives, for garnishing (optional)


    1. 1
      Bring the split peas to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
    2. 2
      Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned.
    3. 3
      Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
    4. 4
      .Add the curried vegetable mixture to the split peas. Return to the boil, cover and simmer for a further 35 minutes until the vegetables and peas are tender.
    5. 5
      Transfer to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
    6. 6
      Garnish with dollops of cream and chives.

    Browse Our Top < 4 Hours Recipes

    Ratings & Reviews:

    • on March 21, 2011


      Great soup! I used green split peas and thai curry paste (not that hot but good). Great soup! Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2010


      Good pea soup, I really like the combo of peas with potato. My soup ended up simmering on low for quite some time so I added veg stock, and didn't need to use the blender to puree it, it was nearly there on it's own. I think it does need broth to help the flavour out, the S&P wasn't quite enough for me. I had to use curry powder as that's all I had on hand, that sub worked out really well. For anyone metricly challenged, ;) I used about 1/2 cup of dried yellow split peas - which puffed up to about 2 cups during the soaking process. Thanks Little!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2010


      This was good thanks little. I'm travelling right now and forgot to pack either my stick blender or food processor so I made this grating the vegetables and leaving the soup as is. It worked just fine. I think a home made stock would en-richen the soup (veg for vegetarians or chicken for non vegetarians would be good). I served this with natural yoghurt and chopped fresh coriander.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Curried Carrot and Split Pea Soup

    Serving Size: 1 (175 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 146.7
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 45.1 mg
    Total Carbohydrate 24.6 g
    Dietary Fiber 6.5 g
    Sugars 4.8 g
    Protein 5.0 g

    The following items or measurements are not included:


    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes