Yellow Split Pea Soup with Spiced Coconut

We all need a bowl of soup after this week. Who’s with me?!

It is the last Friday of 2017, which, thank goodness 2017 is OVER! And just like that the holidays are over. Hoping each and every one you had an amazing holiday season with your family. And, regardless if you celebrate or not, I hope you had a relaxing day off! 2017 was definitely a rebuilding year for me. I was taking classes, transitioning to a new job in a new city, and learning about this crazy blogging life while balancing my social life.

Balance is one way to put it.

I am not one usually for New Year’s resolutions. But I do like having a list of goals that will lead me into the new year. So what are some of my goals as 2018 comes up. Well, the first is travel. Travel. Travel. Travel. In 2016, I went to 6 countries and had a total blast. But this past year, I had so many commitments that I found it difficult to take off and jet set the way I hoped to. I have a list of places I want to go and I hope to check off some of those things off of my list.

Second, I really want to prioritize my relationships with people in person. Living in DC, to be honest, has not been easy. I have missed my friends from New York a ton and I have yet to discover the close relationships I crave here. Instagram and social media has been incredible to pursue my relationships even though I live so far away. But I miss social connection. I want to laugh with people until my chest hurts. You know, that kind of belly laugh that brings a smile to your face. Yeah. It is the best.

Also, speaking of New Year’s Resolution. can we please talk about something so random for a quick second? In an effort to be so much more organized this year I am currently on the lookout for the perfect weekly planner. Last year, I used this guy, but I’m looking for a change. I’ve been a little swamped with pressing deadlines and haven’t had time to even think about planning for 2018. I am just beginning to get organized now. I’d love to know if you guys have a favorite planner? The hang up that I keep running into is that it seems almost all planners have their weeks laid out between two pages. I am a huge fan of the planners that have one whole page dedicated to ONE whole. This way I can write everything and cross it off as I go. Anyone else feel the same?

So the soup! Let’s talk about this bowl of comfort. Y’all know I love to make soup during this time of year, especially chocked full of ALLL the warming spices. I love this soup so much. It starts with the usual veg, but I decided to add some whole spices. And, y’all, the difference is incredible. I personally do not eat this soup the first night I make it. I like to let the spices mull about and create some killer flavor, ya know. And, if you truly want to be like me, you can make a double batch and keep individual portions in your freezer. I like to use these containers so I can just pop out one little dish, stick it in the microwave and BOOM instant dinner.

It’s like you’re high fiving your future self! Talk about win win!

Serves 4

Spiced Coconut Yellow Split Pea Soup

15 minPrep Time

1 hrCook Time

1 hr, 15 Total Time

Save RecipeSave Recipe


  • 1 tablespoons coconut oil
  • 1 medium red onion, chopped
  • 3-4 large carrots, peeled and chopped
  • salt + pepper
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon fennel seeds, crushed
  • 1 teaspoon mustard seeds
  • 2 teaspoons yellow curry powder
  • 1 teaspoon fenugreek leaves (optional)
  • pinch red pepper flakes
  • 12 ounces yellow split peas
  • 6 cups veggie stock + 2 cups water
  • Spiced Coconut Topping
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon mustard seeds
  • 1 tablespoon coconut oil
  • 1/4 cup dried unsweetened flaked coconut
  • salt
  • cilantro or chopped scallion, for serving


Heat coconut oil in a large heavy pot over medium heat. Add onion, carrots and a huge pinch of salt. Cook until tender, approximately 5-6 minutes. While cooking, lightly crush fennel seeds with a chef's knife so the seeds are fragrant. Once the vegetables are tender, add crushed fennel, mustard seeds, curry powder, and ginger. Stir until the spices become fragrant, about a minute. Add the split peas and stir to coat with the spices. Add broth and water and stir to combine. Bring to a boil, then down to a simmer. Cook until the peas are tender, approximately 50-55 minutes. If the soup looks too thick, feel free to add more water or broth to thin it out

Mash soup with a potato masher to break up the peas or blend partially using an immersion blender. Season with salt, to taste.

Make the Coconut Topping

While the soup is simmering, lightly crush fennel and mustard seeds.

Heat oil in a small skillet over medium heat. Cook coconut flakes and spices, stirring constantly, until spices are sizzling and coconut is golden brown, about 1 minute. Transfer to a plate, season with salt, and let cool (coconut will crisp as it cools).

Serve with soup with spiced coconut

Feel free to double this recipe for freezer meals all week long!


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