Indian Spiced Split Pea Soup

Curry, bay leaves, ginger and garlic all work together to transform regular split pea soup into something exotic and fantastic.

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  • Servings: Makes about 8 cups

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  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 5 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon curry powder, plus more for garnish
  • Kosher salt
  • Freshly ground black pepper
  • 6 medium carrots, sliced
  • 2 celery stalks, chopped
  • 4 bay leaves
  • 8 cups vegetable stock
  • 1 pound dried split peas

How to make this recipe

  1. In a large heavy pot, heat the oil over medium high heat until hot. Stir the onions, garlic, ginger, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden, about 6 minutes. Stir in the curry powder and cook 1 minute. Stir in the carrots, celery, bay leaves, stock, and split peas and bring to a simmer. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours. Season the soup with salt and pepper to taste, garnish with additional curry powder and serve.

Contributed By Photo © Ian Knauer Published October 2014

1044313 recipes/indian-spiced-split-pea-soup 2015-11-20T21:33:04+00:00 Ian Knauer weeknight-dinner|indian|vegetarian|soups-and-stews|web-exclusive october-2014 recipes,indian-spiced-split-pea-soup 1044313

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