Curried Yellow Split Pea Soup with Spiced Coconut

Name: Curried Yellow Split Pea Soup with Spiced Coconut
Yield: 4 servings
Ingredients: 1 2 tablespoons coconut, olive, or vegetable oil; 1 1 medium red onion, chopped; 1 4 large carrots, scrubbed, chopped; 1 Kosher salt; 1 1 teaspoon fennel seeds; 1 2 teaspoons Madras curry powder; 1 1 teaspoon mustard seeds; 1 12 ounces yellow split peas; 1 6 cups chicken stock, low-sodium chicken broth, or water; 1 1/2 teaspoon coriander seeds; 1 1/2 teaspoon fennel seeds; 1 1/2 teaspoon mustard seeds; 1 2 teaspoons coconut, olive, or vegetable oil; 1 1/4 cup unsweetened coconut flakes; 1 Kosher salt; 1 Cilantro leaves (for serving)

From the kitchen of Carly

Golden split peas collapse into creamy comfort, while fennel and mustard seeds pop against warm curry spice. Carrots soften into the broth, creating a soup that's simultaneously earthy and aromatic, perfect for cool evenings.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons coconut, olive, or vegetable oil
11 medium red onion, chopped
14 large carrots, scrubbed, chopped
1Kosher salt
11 teaspoon fennel seeds
12 teaspoons Madras curry powder
11 teaspoon mustard seeds
112 ounces yellow split peas
16 cups chicken stock, low-sodium chicken broth, or water
11/2 teaspoon coriander seeds
11/2 teaspoon fennel seeds
11/2 teaspoon mustard seeds
12 teaspoons coconut, olive, or vegetable oil
11/4 cup unsweetened coconut flakes
1Kosher salt
1Cilantro leaves (for serving)

Instructions

Heat a large heavy pot over medium and pour in oil. Add onion and carrots, season with a five-finger pinch of salt, and cook, stirring often, until vegetables are very tender and just taking on a hint of color at the edges, about 5 minutes. Lightly crush fennel seeds with a mortar and pestle, or roughly chop them. Add fennel seeds, curry, and mustard seeds to pot and cook, stirring, until fragrant (the mustard seeds may begin to pop), less than a minute. Add split peas, stir to coat, then add stock and 4 cups water. Increase heat and bring to a boil, then simmer, stirring occasionally and adding more water if soup looks too thick, until split peas are very tender and some are starting to disintegrate, 50, 55 minutes.
Mash soup with a potato masher until split peas are in small pieces and soup is textured but creamy (if you prefer a smoother soup, use an immersion blender directly in the pot). Taste and adjust seasoning with more salt.
While the soup is simmering, lightly crush coriander, fennel, and mustard seeds.
Heat oil in a small skillet over medium and cook coconut flakes and spices, stirring constantly, until spices are sizzling and coconut is golden brown, about 1 minute. Transfer to a plate, season with salt, and let cool (coconut will crisp as it cools).
Serve soup topped with spiced coconut and cilantro.