Curry Split Pea Soup Recipe -
Curry Split Pea Soup Recipe

Curry Split Pea Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 5 mins

    1 hr 25 mins


  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. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 08, 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.

Most Helpful Critical Review
Jan 04, 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.

Nov 07, 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 that amount and it was too much. I also cut every spice in half and that was enough for me. I thought it tasted highly spiced and very complex with half the spices. I'd suggest starting with half and then adding more if you think it needs it and with the salt just leaving it out till you taste it. I used yellow split peas, I thought the color would be a bit more appetizing. I also presoaked the peas and still ended up cooking the soup over twice as long as the recipe called for to get the peas to be tender enough. This recipe sounds a bit farfetched but really, if you have adventurous tastebuds try it, it's worth the effort.

Apr 29, 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 troubles with this because I was trying to do it in a crock pot, but that had nothing to do with the recipe (I don't think). The only thing I didn't do was get the water boiling before adding the split peas, but obviously that was a mistake because no matter how long it cooked they never got soft.

Nov 15, 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 Crystalized Lemon for the juice. Didn't have any lemons /lemon juice. (This is a great product, by the way, keeps a long time on the self, all natural, no added anything, just powdered, crystalized lemon, also comes in lime.) 3 cups Low Sodium Chicken Broth for water and bouillon. ( Don't need or want a bunch of salt.) Reduced: Salt to 1/2 tsp. Reduced: Fresh Ground Black Pepper to 1/2 tsp. (Fresh ground is more potent. Didn't want to overwhelm the other flavors. Put everything in a 4 qt Crock Pot on High for 3 hrs. Took imersion blender and blended the whole soup up in the Crock Pot when cooking time was done. Fantastic Texture and Flavour! Thanks so much for this recipe. A definate keeper! Served with BLT's! (I use fake, soy bacon by Gardenburger)

Sep 04, 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!

Oct 20, 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.

Aug 02, 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!


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  • Calories
  • 106 kcal
  • 5%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 834 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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