Creamy Vegan Split Pea Soup

This creamy vegan split pea soup combines traditional flavors with a touch of creativity through the addition of coconut milk and spices. The result is a comforting bowl of soup that's rich in protein and fiber, perfect for a hearty meal. It meets vegan dietary requirements while providing a delightful balance of creaminess and earthiness.

Ingredients:

• 1 cup split peas, rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
2. Add the minced garlic, cumin, smoked paprika, and turmeric. Cook for an additional 2 minutes until fragrant.
3. Stir in the rinsed split peas and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 30-35 minutes, or until the split peas are tender.
4. Once the peas are cooked, stir in the coconut milk and season with salt and pepper to taste. Use an immersion blender to blend the soup until creamy, or leave it chunky if preferred.
5. Serve hot, garnished with fresh cilantro if desired.