At first glance this looks like a bowl of pumpkin soup. Although I love all things pumpkin- I’m embracing end of summer produce like sweet bell peppers. This soup gets it’s lovely orange hue by combining red peppers with yellow split peas. Garam masala, coconut milk and fresh cilantro round out the flavor. Dig in.
Vegetarian Red Pepper and Yellow Split Pea Soup Recipe
1 tablespoon olive oil
3/4 cup chopped white or yellow onion
1 1/2 cups chopped red bell pepper
4 cups water
1 cup dry yellow split peas, rinsed and drained
1 1/2 teaspoons fine sea salt
2 teaspoons garam masala
Dash cayenne pepper
3/4 cup canned coconut milk
Fresh chopped cilantro
In large pot, heat oil over medium heat. Add onion and bell pepper; cook 5 minutes until softened, stirring occasionally.
Add water, split peas, salt, garam masala and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, 45 to 55 minutes until split peas are tender.
Cool, uncovered, at least 30 minutes until cool enough to blend. Use blender or food processor to puree in small batches until smooth. (Use caution when blending hot liquids.) Return blended soup to pot; stir in coconut milk. Heat over medium heat until hot, stirring frequently. (Split pea soup tends to get thick. If needed, thin with some water or additional coconut milk. Taste and add additional salt, if needed.) Serve with a sprinkling of fresh cilantro.
Makes about 5 cups soup
Recipe Links:
Yellow Split Pea Soup with Spinach and Tomatoes
Red Lentil Soup with Sweet Potatoes and Kale
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