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Dinner recipe · from the recipe book

Ginger Butternut, Carrot and Split Pea Coconut Soup

A velvety, golden blended soup with sweet butternut and carrot, earthy split peas and warm ginger, turmeric and lime, finished with crunchy toasted pepitas.

Ginger Butternut, Carrot and Split Pea Coconut Soup

Ingredients

  • 1 tbsp15 gCanola oil
  • 1½ medium160 gYellow onionchopped
  • 4 cloves12 gGarlicminced
  • 3½ tbsp grated20 gFresh gingergrated
  • 1 tsp3 gGround turmeric
  • 1¾ tsp3 gGround coriander
  • 1 tsp2 gGround cumin
  • 1 cup200 gGreen split peas, dryrinsed and picked over
  • 3¼ cups cubed450 gButternut squash, peeledcut into 1-inch cubes
  • 3½ medium200 gCarrotssliced
  • 2¼ cups500 gVegetable broth
  • 2 cups500 gWater
  • 1⅓ cups300 gCoconut milk, cannedshaken well
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • ¼ cup30 gPumpkin seeds (pepitas)
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare first: chop the onion, mince the garlic, grate the ginger, peel and cube the butternut, slice the carrot, and rinse the split peas in a sieve.
  2. Toast the pumpkin seeds in a dry Dutch oven over medium heat for 3 to 4 minutes until they pop and smell nutty; tip them onto a plate and set aside for garnish.
  3. Heat the canola oil in the same Dutch oven over medium heat. Add the onion and cook for 5 to 6 minutes until soft.
  4. Stir in the garlic and ginger and cook for 1 minute, then add the turmeric, coriander and cumin and stir for 30 seconds until fragrant.
  5. Add the split peas, butternut, carrot, vegetable broth and water. Bring to a boil, then cover, lower the heat and simmer for 45 to 50 minutes, stirring now and then, until the split peas are falling apart and the vegetables are very tender.
  6. Stir in the coconut milk, reserving about 2 tablespoons of it in its can for drizzling. Take the pot off the heat.
  7. Blend the soup until very smooth with an immersion blender, or in batches in a countertop blender with the lid vented and covered with a towel. Add a splash of water if it is too thick.
  8. Return the soup to low heat and season with the salt and black pepper. Stir in the lime juice.
  9. Ladle into bowls, drizzle with the reserved coconut milk, and top with the toasted pumpkin seeds and cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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