Curried Carrot and Split Pea Soup

Total Time
2hrs 10mins
Prep 35 mins
Cook 1 hr 35 mins

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

Ingredients Nutrition

  • 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 12 ml hot curry paste
  • salt and pepper
  • double cream, to serve (optional)
  • chopped chives, for garnishing (optional)


  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. Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned.
  3. Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
  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. 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. Garnish with dollops of cream and chives.
Most Helpful

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

ellie_ March 21, 2011

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!

magpie diner October 10, 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.

JustJanS April 03, 2010