Ginger & Coconut Split Pea Soup

Name: Ginger & Coconut Split Pea Soup
Ingredients: 2 tablespoons olive oil; 1 yellow onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 1 leek, chopped; 1 tablespoon garlic, chopped; 3 tablespoons fresh ginger, chopped; 1 pound dried green split peas; 6 cups vegetable broth; 14 ounces coconut milk (1 can); 3 carrots, shaved; 1/2 cup vegetable oil; 2 tablespoons flour; 1/2 cup unsweeted coconut shreds

14 ingredients

5 steps

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 leek, chopped
1 tablespoon garlic, chopped
3 tablespoons fresh ginger, chopped
1 pound dried green split peas
6 cups vegetable broth
14 ounces coconut milk (1 can)
3 carrots, shaved
1/2 cup vegetable oil
2 tablespoons flour
1/2 cup unsweeted coconut shreds

Directions

1

Heat olive oil in a large soup pot over medium heat. Add onion, carrots, celery and leek. Cook until the onion is translucent, about 10 minutes. Add garlic and ginger and cook for 2 minutes until fragrant.
2

Rinse and sort the dried split peas. Add split peas, vegetable broth and coconut milk to the pot and stir until well combined. Bring soup to a soft boil then lower heat to a simmer and cook until the split peas are cooked through, about 30 minutes.
3

Remove from heat and let cool before blending. Blend using either an immersion blender or a standard blender, working in batches if needed.
4

For the carrot shavings, heat vegetable oil in a saucepan over medium high heat. Coat carrot shavings with flour then fry for 2 minutes until the edges begin to crisp. Remove from oil and drain on a paper towel to cool.
5

Lightly toast coconut shreds in a small skillet over medium heat. Remove from heat as they begin to turn light brown.