Curry Split Pea Soup

  • Recipe By
  • Published Jul 8th
  • Ready In1h 25m
  • Servings20
  • Calories106
We set out to make some split pea soup and thought the flavor would be improved by adding some curry to it. It's wonderful on its own or over rice.

Curry Split Pea Soup Ingredients

The following are the ingredients needed to make delicious Curry Split Pea Soup for 20 servings:

  • 3 tablespoons olive oil
  • 1/4 cup lemon juice
  • 8 cloves garlic, minced
  • 3 carrots, sliced
  • 2 white onions, sliced
  • 6 stalks celery, sliced
  • 10 cups water
  • 8 cubes chicken bouillon
  • 2 cups dried split peas
  • 1 tablespoon Italian seasoning
  • 1 teaspoon ground cumin
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 4 teaspoons curry powder

Curry Split Pea Soup Cooking Instructions

  • Prep20m
  • Cook1h 5m
  • Ready In1h 25m

To cook Curry Split Pea Soup, you need about 20 minutes of preparation time. The time needed to cook this Curry Split Pea Soup is about 1 hour 5 minutes , and you can serve your Curry Split Pea Soup within 1 hour 25 minutes . The following are the steps to cook Curry Split Pea Soup easily:

  1. 1 In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
  2. 2 Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 106 calories; 2.5 grams of fat; 16.1 grams of carbohydrates; 5.6 grams of protein; 0 milligrams of cholesterol; 834 milligrams of sodium.

  1. May 14th 2013

    Very good soup. For me, it ended up needing 12 cups of water because I used 2 to blend the veggies. From reading someone else's review, I used 1 teaspoon of salt because bouillon cubes als ...

  2. Jan 4th 2012

    Probably could do without the cayenne pepper and a little less curry powder. I also cooked the peas almost 4 hours and they were still crunchy. Other than that it was very tasty.

  3. Nov 15th 2011

    Thanks for this Recipe! Totally Awesome Soup! Flavour is perfect. Texture creamy and smooth.I simplified as follows:Recalculated servings to 6; Then substituted:2 packs of True Lemon ...

  4. Nov 7th 2011

    An awesomely different soup, I really enjoyed it. A couple of things...first of all it's very salty- don't add the total amount of salt suggested, 1 T, if any additional at all. I added half ...

  5. Oct 20th 2011

    I cut the recipe in half making 10 servings at 2 weight watchers points each :) This was delicious! Full of flavor, low in fat and perfectly rich. Love it.

  6. Sep 4th 2011

    Good flavour, but I found it to be quite salty. I'd taste first before adding the suggested tablespoon of salt. With all of the chicken bouillon and spices, it's certainly flavorful enough!

  7. Aug 2nd 2011

    This soup is wonderful!! I should have simmered it at a higher heat because my peas took awhile to soften/thicken, but it was great!!Thanks for sharing!

  8. Jun 8th 2011

    Very good! I made mine in the slow cooker! BTW to the person that thinks you have to soak split peas overnight, you don't. It says so on the package of split peas.

  9. Apr 29th 2011

    The flavor was really good- I love curry. Instead of olive oil I fried a pound of bacon, took the bacon out and used that oil. I added the bacon to the mix with the beans.I had a bit of tr ...