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“This is really just a combination of a couple of different recipes. I made this for my husband last year when he got swine flu. We both ate it. He got over the flu in just three days and I managed to avoid getting sick.”
READY IN:
2hrs 10mins
SERVES:
6-10
YIELD:
10 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and sort the split peas.
  2. Place the split peas, water, vegetable stock, 1 garlic clove, 1/2 the yellow or red bell pepper, 1/2 the onion, 1 stalk celery, 1/4 cup carrot, 1/2 the ginger, 1/2 the paprika, the cayenne pepper, and 1/2 the curry powder in a crock pot.
  3. Cook until the split peas are soft (about 3 to 4 hours on high, about 6 hours on low).
  4. In a heavy bottomed pot place the olive oil. Saute the remaining onion and second clove of garlic until translucent.
  5. Add the remaining vegetables and saute until crisp tender, about 3 minutes.
  6. Add the cooked split peas, remaining spices, and coconut milk. Bring to a low boil.
  7. Puree the soup in a food processor until smooth (optional).

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