Vegan
Curried Split Pea Soup
Spice-Roasted Carrots
Ingredients
- 1 cup chopped onion
- ½ tsp crushed red pepper
- ¼ cup olive oil
- 8 cups vegetable broth
- 2 cups dried green split peas, rinsed well
- 1 (13.5-oz) can unsweetened coconut milk
- 1 tsp curry powder
Instructions
- Cook onion and pepper in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Add broth and split peas; bring to a boil. Reduce heat; simmer, covered, 25 minutes or until peas are tender. Stir in coconut milk and curry powder.
- Puree soup using an immersion blender or in batches in a blender with center of lid removed so heat can escape. Return to saucepan. Cook 5 minutes.
Side Dish Ingredients
- 2 lb carrots, thinly sliced
- 2 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Combine all ingredients on a large rimmed baking sheet; spread in a single layer. Bake 18 to 22 minutes or until carrots are tender.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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