Curry Split Pea Soup

Curry Split Pea Soup

Emily P. 0

"We set out to make some split pea soup and thought the flavor would be improved by adding some curry to it. It's wonderful on its own or over rice."


1 h 25 m servings 106 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 834 mg
  • 33%

Based on a 2,000 calorie diet

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  1. In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
  2. Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.
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  1. 33 Ratings


Very good! I made mine in the slow cooker! BTW to the person that thinks you have to soak split peas overnight, you don't. It says so on the package of split peas.

An awesomely different soup, I really enjoyed it. A couple of things...first of all it's very salty- don't add the total amount of salt suggested, 1 T, if any additional at all. I added half tha...

The flavor was really good- I love curry. Instead of olive oil I fried a pound of bacon, took the bacon out and used that oil. I added the bacon to the mix with the beans. I had a bit of troubl...