Recipe by Katie Mae
Makes about 5 servings (12 oz each) | Ready in 25–50 minutes | Stores 6 days in fridge
- 1½ cups yellow split peas, rinsed
6 cups low-sodium vegetable broth or water*
1 red onion, diced
2 carrots, diced
1 tablespoon curry powder
1 tablespoon coriander
1 tablespoon fresh ginger, minced
1 cup frozen green peas, thawed
2 mangos, diced
- In a medium size pot, add split peas and broth. Place over medium heat, cover and bring to a boil. Add the onion, carrot, and spices. Reduce heat to low, and let simmer for 45 minutes, stirring occasionally.
- Once the soup is creamy with some of the split peas still intact, it is time to stir in the green peas and mango. Turn off the heat and let the soup sit for a few minutes before serving.
The amount of liquid used depends on the cooking method, how long it cooks for, and how thick you like the soup. Feel free to add more broth or water to get your desired consistency.
To cook this soup in an electric pressure cooker, add all of the ingredients with only 5 cups of liquid to the pressure cooker. Cook for 22 minutes on the manual or soup setting. When the timer goes off, manually release the pressure knob.