A Split Pea Soup

Split Pea Soup | Wheat-Free Meat-Free

Something warm for snowy days.

Garam Masala Split Pea Soup

  • 8 oz dried split peas (pick through and discard any pebbles/debris/etc)
  • 1 onion, roughly chopped
  • 4 cloves garlic, diced
  • 1 large carrot, roughly chopped
  • 4 cups water
  • 1 tablespoon olive oil
  • 1 teaspoon garam masala
  • salt and pepper
  • sour cream, for garnish
  1. Heat the olive oil in a medium saucepan over medium heat. Add the garlic and onion. Add a big pinch of salt and a few cranks of pepper. Cook until onions are soft.
  2. Add the split peas, carrots, water and garam masala. Bring to a boil, then cover with a lid and reduce to a simmer. Cook for approximately 45 minutes.
  3. Garnish with sour cream and serve.

Serves 4

I used yellow split peas, and was hoping for yellow soup. But red onions were all that we had sitting around, thereby making the soup more brown than yellow. Perhaps a white onion next time.

Originally I was planning on caramelizing the onions, but I was hungry so I gave up. I’m sure the soup would be good either way. I thought a bit more garam masala would be nice, but Mike liked it as is. I let him win this time. But as always, season to taste.

Some people might want to run the soup through a blender for a smoother, creamier soup. I just mashed some of the peas against the side of the pot and left it at that. (I was hungry, after all.)

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.

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