Curried Split Pea Soup

Peas and carrots are a well-loved veggie duo! And they shine brightly together in this delicious Curried Split Pea Soup. Here is a good idea, why not make up a pot of soup? When your day is done, tt will be ready when you are! 

There is one truth we can all share, there will never be too many recipes for soup! 

Curried Split Pea Soup is warming in cold weather, and frugal when the food budget is tight, plus it just tastes so good! Perfect in a mug to sip, or a bowl with a hunk of cornbread on the side. Or maybe a couple of buttered biscuits. Soups are frugal because they can be meaty or contain no meat at all. That is actually the real beauty of soup because it can be made with what you have on hand and still be delicious! This recipe for Curried Split Pea Soup is delicious without any meat, but feel free to toss in a ham bone or hock for added smoky, meaty flavor!

Here is the story of finding this recipe...

I noticed the recipe in a little paperback book of bean recipes, found when we were visiting a used bookstore. (we do tend to do that often...) The recipes in the book were all printed on coarse paper stock, with no photos. It would have been very easy to not even notice the book at all, but for some reason, that little book caught my eye! I wound up buying several books that day, a few novels to read, a stack of books for my husband, and the little paperback bean cookbook. 

As it turns out, this soup recipe is a lot like that little book, fairly plain, but also quite wonderful...

Curried Split Pea Soup is a very straightforward recipe for what appears to be standard split pea soup. But it turns out, that adding a touch of curry changes this soup into something, just a little bit more.  The texture of the soup is creamy, with the split peas cooking down nicely and become part of the broth. When served in a mug, it is a perfect sipping soup on a chilly day, but you will want to have a spoon nearby, because there are lots of vegetables to nibble when the broth is gone! 

You may cook this soup traditionally or in the Instant Pot. 

I hope you give Curried Split Pea Soup a try! You will find both standard cooking directions as well as notes for using your Instant Pot...you can tell we have been making this family favorite for a few years now, different counter tops, and serving ware!

An additional thought on this recipe;

And finally this! Like most appliances, I have discovered that my Instant Pot cooks slightly different, from the many recipes I have tried, indicate. My current model seems to need an additional minute or two. Adjust the cooking time listed in the recipe if needed for your particular model. 

Ingredients needed for this recipe:

• split peas
• carrots
• celery
• onion
• garlic
• bone stock, broth, or water
• olive oil
• russet potatoes
• sugar
• curry powder
• bay leaf
• salt
• fresh ground pepper
• flour

You will also need the following:

• measuring spoons
• measuring cups
• kitchen knife
• cutting board
• large stockpot with lid
• wooden spoon 
• whisk

Now you are ready to begin!

Curried Split Pea Soup
inspired by:  EASY BEANS

UPDATED: 09.03.2024

olive oil, start with 2 T
1 medium onion, diced
2 cloves garlic, minced

1 T curry powder (if you are a seasoned curry fan, by all means, add more, if desired)
1 c dried split peas
6 - 7 c bone stock, chicken Broth, Ham broth, or water
4-6 carrots, peeled if desired and diced
2-3 stalks celery, diced
1-2 large potatoes, peeled and diced
1 t sugar
2 t salt 

fresh ground pepper to taste
1 bay leaf

3 T flour
1/2 c cold water

In a large soup pot, add the oil, onion, and garlic. Sauté until the onion is softened. Add the curry powder through the bay leaf. Bring to a boil, reduce heat, simmer 1 hour and 15 minutes or until peas are very soft and falling apart. Remove bay leaf.

Look at all those veggies!

Increase heat to high, whisk the flour into the cold water until smooth with no lumps. 

Stir into the soup, continue to cook the soup stirring constantly until slightly thickened, about 1 minute. Serve. 

Instant Pot:

Sauté onion and garlic as instructed using the "sauté" feature on the Instant Pot.

Add remaining ingredients, secure lid, bring up t pressure, cook for 20 minutes. 

Allow Pressure Release to happen for 10 minutes. 

Release remaining pressure. 

Remove lid, return the Instant Pot to sauté mode, stir flour into the remaining water, stir the slurry into the soup, cook and stir until slightly thickened. 

Serve.

Curried Split Pea Soup. 

Leftovers freeze well. 

Storage options for Curried Split Pea Soup. Store covered in the refrigerator for up to three days. Freeze for longer storage time. Thaw in the refrigerator before reheating. 

UPDATE:  For your convenience, a "copy and paste" version of Curried Split Pea Soup has been included below. 

You may also enjoy: 

One Cup Two Cup Three Cups Lentil Soup. 

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Printable "copy and paste" version:

Curried Split Pea Soup
inspired by:  EASY BEANS

UPDATED: 09.03.2024

olive oil, start with 2 T
1 medium onion, diced
2 cloves garlic, minced

1 T curry powder (if you are a seasoned curry fan, by all means, add more, if desired)
1 c dried split peas
6 - 7 c bone stock, chicken Broth, Ham broth, or water
4-6 carrots, peeled if desired and diced
2-3 stalks celery, diced
1-2 large potatoes, peeled and diced
1 t sugar
2 t salt 

fresh ground pepper to taste
1 bay leaf

3 T flour
1/2 c cold water

In a large soup pot, add the oil, onion, and garlic. Sauté until the onion is softened. Add the curry powder through the bay leaf. Bring to a boil, reduce heat, simmer 1 hour and 15 minutes or until peas are very soft and falling apart. Remove bay leaf.

Increase heat to high, whisk the flour into the cold water until smooth with no lumps. Stir into the soup, continue to cook the soup stirring constantly until slightly thickened, about 1 minute.

Increase heat to high, whisk the flour into the cold water until smooth with no lumps. 

Stir into the soup, continue to cook the soup stirring constantly until slightly thickened, about 1 minute. Serve. 

Instant Pot:

Sauté onion and garlic as instructed using the "sauté" feature on the Instant Pot.

Add remaining ingredients, secure lid, bring up t pressure, cook for 20 minutes. 

Allow Pressure Release to happen for 10 minutes. 

Release remaining pressure. 

Remove lid, return the Instant Pot to sauté mode, stir flour into the remaining water, stir the slurry into the soup, cook and stir until slightly thickened. 

Serve.

Leftovers freeze well. 

Storage options for Curried Split Pea Soup. Store covered in the refrigerator for up to three days. Freeze for longer storage time. Thaw in the refrigerator before reheating. 

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