Curried Split Pea Soup

Prep: 10 minutes Cook: 1 hour


I really love curried food. I have been making a variation of this soup for over 30 years and whenever I feel the urge for a simple curried dish, this is what I choose. I used to keep this really easy and just use the curry powder for seasoning, but I find the additional spices add even more flavor so it is worth the small amount of extra time it takes to add them. We like this best served in a bowl over some cooked brown rice.


  • 1/4 cup water
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2-3 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 8 cups water
  • 2 cups split peas (green or yellow)
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp cardamom
  • 1/8 tsp cinnamon
  • 1/4 cup fresh cilantro, chopped


Place the 1/4 cup water in a large soup pot with the onion, carrot, garlic and ginger. Cook, stirring frequently until onion softens slightly, about 3 minutes. Add the 8 cups water, the split peas and all the seasonings except the cilantro. Mix well, bring to a boil, reduce heat, cover and cook for about 1 hour until peas are tender. Stir in the cilantro just before serving and season with a bit of sea salt, if desired.