COCONUT SPLIT PEA SOUP

FROM THE ENGLISH UPDATE MAGAZINE

2 cups yellow split peas
8 cups water
2 medium carrots diced
2 tablespoons minced ginger
2 tablespoons curry powder
2 tablespoons coconut oil
8 scallions (green onions)thinly sliced and divided in half
1/3 cup raisins
1/3 cup tomato paste
1 14 ounce can of coconut milk
2 tsp sea salt
one small handful of cilantro, chopped

Soak split peas over night
Rinse split peas until the water runs clear
Toast curry powder on dry skillet until fragrant (do not burn!!)
Place split peas in a pot with water and bring to a boil
Add carrots, ginger, toasted curry powder, coconut oil, 4 scallions sliced, tomato paste, and salt
Reduce heat to simmer and cook for about 30 minutes or until peas are soft. Add coconut milk and cook for another 30 minutes.
Serve soup with a sprinkling of scallion and cilantro

Posted on August 30, 2013 at 12:05 am by Rabbi Jeffrey Rappoport · Permalink
In: General Topics, Health, Holidays, Kosher Kitchen, Kosher Recipes, Uncategorized

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