Slow Cooker Soup Recipes: Curried Yellow Split Pea Soup with Spiced Coconut
Adding healthy options to start the year right has never been this easy! I love yellow split peas as it’s a nutritionally dense food that can help keep me healthy. I also found out that they can reduce the risk of deadly chronic diseases like diabetes, heart disease, and cancer. I'll be eating more yellow split peas from now on as it keeps my tummy feeling full and helps me maintain a healthier weight. I love this thick and hearty soup; it makes a perfect complete meal for me and I can easily make it in my VitaClay pot cooker which replaces the usual crock pot for better flavor. In the past, I made it adding some vegetables, at times I used ham, bacon or sausages and even bread to dunk in it. Today, I added a spiced coconut for another healthy twist with a spicy kick! Enjoy this delicious split pea soup recipe as part of our slow cooker soup recipes.
Ingredients:
Soup
2 tablespoons coconut, olive, or vegetable oil
1 medium red onion, chopped
4 large carrots, scrubbed, chopped
Kosher salt
1 teaspoon fennel seeds (Lightly crushed or roughly chopped)
2 teaspoons Madras curry powder
1 teaspoon mustard seeds
12 ounces yellow split peas
6 cups chicken stock, low-sodium chicken broth, or water
Coconut and Assembly
½ teaspoon coriander seeds
½ teaspoon fennel seeds
½ teaspoon mustard seeds
2 teaspoons coconut, olive, or vegetable oil
¼ cup unsweetened coconut flakes
Kosher salt
Cilantro leaves (for serving)
Directions:
Soup
In your clay pot, pour in the oil. Add all soup ingredients and cook on "stew" for 1 hour.
Using an immersion blender, mash the soup until split peas are in small pieces and soup is textured but creamy.
Coconut and Assembly
While the soup cooks, lightly crush coriander, fennel, and mustard seeds.
Heat oil in a small skillet over medium heat. Cook coconut flakes and spices, stirring constantly, until spices are sizzling and coconut is golden brown (about 1 minute).
Transfer the slow cooker soup to a bowl, season with salt, and let cool for coconut to crisp.
Serve soup topped with spiced coconut and cilantro.
