Ginger & Coconut Split Pea Soup

1. 1

   Heat olive oil in a large soup pot over medium heat. Add onion, carrots, celery and leek. Cook until the onion is translucent, about 10 minutes. Add garlic and ginger and cook for 2 minutes until fragrant.

2. 2

   Rinse and sort the dried split peas. Add split peas, vegetable broth and coconut milk to the pot and stir until well combined. Bring soup to a soft boil then lower heat to a simmer and cook until the split peas are cooked through, about 30 minutes.

3. 3

   Remove from heat and let cool before blending. Blend using either an immersion blender or a standard blender, working in batches if needed.

4. 4

   For the carrot shavings, heat vegetable oil in a saucepan over medium high heat. Coat carrot shavings with flour then fry for 2 minutes until the edges begin to crisp. Remove from oil and drain on a paper towel to cool.

5. 5

   Lightly toast coconut shreds in a small skillet over medium heat. Remove from heat as they begin to turn light brown.

* Per serving · 4 servings · Values may vary.