Name: Yellow Split Pea Soup
Yield: 4 Servings
Ingredients: 2 tablespoons coconut, olive, or vegetable oil; 1 medium red onion, chopped; 4 large carrots, scrubbed, chopped; Kosher salt; 1 teaspoon fennel seeds; 2 teaspoons Madras curry powder; 1 teaspoon mustard seeds; 12 ounces yellow split peas; 6 cups chicken stock, low-sodium chicken broth, or water; ½ teaspoon coriander seeds; ½ teaspoon fennel seeds; ½ teaspoon mustard seeds; 2 teaspoons coconut, olive, or vegetable oil; ¼ cup unsweetened coconut flakes; Kosher salt; Cilantro leaves (for serving)

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Alex Lau

If you have extra time, double the amount of vegetables for this split pea soup recipe, then scoop out half of the soffritto and freeze it for a shortcut another night.

Curried Yellow Split Pea Soup with Spiced Coconut

Recipe notes