low-sodium veggie broth
2 c. water
1 & 1/4 c. dry yellow split peas, rinsed
1 medium carrot, peeled and finely grated
10-28 oz can whole tomatoes or 4 roma tomatoes (or one large tomato of another type), chopped
1 tbsp fresh grated ginger, or 1 tsp dried
zest and juice of one lime
1/3 c. packed fresh cilantro, chopped
1 can light coconut milk
3/4 – 1 tsp sea salt, to taste
chopped green onions *to garnish, optional

 

To prepare:

Melt coconut oil in a large soup pot. Add onion and garlic and cook until onion softened, then stir in curry paste, cumin, coriander and basil. Add stock, water, split peas, carrot, tomatoes, ginger, lime zest and juice and bring to a boil. Reduce to a medium simmer and cover. Let cook about 50-60 minutes, or until split peas are tender, stirring occasionally.

Add cilantro, coconut milk, and salt to taste and heat through. Remove from heat. Puree in a blender and serve alone or over rice garnished with chopped green onions. If you refrigerate or freeze after making, you may want to add a little stock or water when you reheat to thin it back out.