Creamy ‘Green Curry’ Soup

Can you guess what is in this soup? If you’re thinking along the lines of everything that goes into a traditional green curry, you are WRONG. Yes, I used curry powder, but its split peas that makes this soup green! Crazy, right? Well, let me tell you how un-crazy and delicious this soup is. It is so so so so so good. It’s creamy in taste and texture thanks to the blended peas and other veggies as well as the cream! The taste is very pleasant and not too strong. Some times when curry is involved I think strong flavors, but this is the opposite. I purposely added less so it wouldn’t be so overpowering. Its obvious that the curry powder is there, but it won’t blow you away. Its just a lovely soup that takes you out of the ordinary rut.
My 1 year old loved it as well as my husband. Actually, after asking what he thought of it, Gordon started his sentence like this : “I don’t like soups like this….(me in my head:”WHAT?” I was in utter shock and disbelief that he could not like this soup-I started having a nervous breakdown which was slowly leading to heart failure when he said)….usually, but this one is delicious!” Maybe that was a total over exaggeration on my part, but it did give me quite the little scare.
Moral of the story: make this and love it. The end.
PS- Did I mention its healthy too?! Just looking out for your well being! You’re welcome.
Creamy ‘Green Curry’ Soup
Yield: 4 servings
2 tablespoons olive oil
1 cup diced onion
1 large clove garlic, minced
2 large carrots, peeled and chopped
1 cup green split peas (you know, the dried kind that are really inexpensive!)
2 chicken bouillon cubes (I used Knorr)
6 cups hot water
salt & pepper
1 bay leaf
1/2 tablespoon curry powder (plain yellow curry powder….not spicy)
1/2 cup cream (You can use milk too, but why?!)
In large pot, heat oil over medium heat. Add in onion and sauté 3 minutes. Stir in garlic and carrots. Cook another 5 minutes. Stir in split peas until they are coated in remaining olive oil and residual juices from vegetables. Add in all remaining ingredients and bring to boil. Reduce heat and lightly simmer until peas are very soft, 45 minutes to 1 hour. Once peas have softened completely, remove bay leaf and blend with immersion blender, blender or food processor. Stir in cream and keep warm over low heat until ready to serve.



Leave a Comment

Your email address will not be published. Required fields are marked *

  1. This was delicious. Thank you

  2. I swapped the cream for milk and added a tablespoon of coconut oil! It was awesome! The coconut flavour worked really well with the curry!