Curried Split Pea Soup (Vegan, Gluten-Free, Oil-Free)
Creamy, comforting vegan split pea soup made in one pot with 11 ingredients. Serve it with bread, quinoa, or rice for a simple, healthy, and delicious meal!
- 1 cup green split peas rinsed
- ½ onion chopped
- 3 carrots sliced
- 3 ribs of celery chopped
- 2 cloves of garlic minced
- 1 tbsp curry powder
- 1 tbsp nutritional yeast
- 4 cups vegetable broth
- 2 tbsp tomato paste
- 1 bay leaf
- 3 tbsp cashew butter
- 1 tbsp olive oil optional
- salt & pepper to taste
- optional garnishes: parsley, smoked paprika, vegan yogurt
Add olive oil or a splash of water to a large pot over medium high heat. Add onion and a pinch of salt and pepper and sauté about 3 minutes, until onions turn translucent. Add carrots, celery, and garlic and sauté another 2 minutes. Stir frequently to prevent burning.
Stir in split peas, curry powder, and nutritional yeast and cook 30 seconds, then add vegetable broth. Stir in tomato paste until well combined, then add bay leaf. Bring soup to a boil then lower to simmer for 45-60 minutes, until split peas are soft.
When the split peas are cooked, remove bay leaf and stir in cashew butter until dissolved, then turn off the heat. Taste and add salt/pepper as needed. Garnish as desired and serve warm.