
1/3

2/3

3/3
Leave a note
By S
Curried Split Pea and Squash Soup
Instructions
Prep:40minCook:1h 40min
Inspired by mulligatawny soup, a very fragrant Indian dish, this soup ticks all the right boxes of an efficient, comforting autumnal recipe. Make a large quantity of it and freeze it in several portions. To obtain the desired result, butternut squash and carrots are preferred. Add a generous spice mix and split peas to the veggies in the broth, with coconut milk as a finishing touch. A hearty vegetarian recipe to make in batches so that you can always have some on hand to warm up on chilly nights. Hurrah for soup!
Updated at: Fri, 14 Mar 2025 05:15:59 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
12 servings

2onions
chopped

2carrots
chopped

2celery stalks
chopped

4garlic cloves
chopped

45mlvegetable oil

2 Tbspcurry powder

2 tspground coriander

2 tspground cumin

2 tspturmeric

660gdried yellow split peas
rinsed and drained

16 cupsvegetable broth
or chicken

8 cupsbutternut squash
peeled, seeded, cut into large dice

2 x 14 ozcans coconut milk

Mixed herbs
leaves torn, such as mint, basil, cilantro, Thai basil

pumpkin seeds

15% cooking cream
or 35% cream

lime wedges
or lemon
Instructions
View on ricardocuisine.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!