2 cups green split peas 7 cups vegetable broth 1 cup coconut milk 1 cup dried potato flakes 2 large yellow onions 2 tbs minced garlic 2 tbs diced fresh ginger 1 bunch of parsely 3 tbs olive oil 1 tbs herbs de provence 2 tbs curry herb blend 1 tbs salt 2 tbs carraway seed
Chop the yellow onions. Mince the garlic. Dice the ginger. Chop the parsely.
In a dutch oven or large pot cook the onions in olive oil on medium heat until soft. Add the garlic, ginger, and spices. Continue cooking on medium heat until onions are carmelized.
Add the vegetable broth, coconut milk, split peas, and parsely.
Bring to a boil, then reduce heat, cover, and let simmer for 40 minutes. Peas should be really soft, if not then let it cook for longer.
Remove from heat. Add dried potato flakes, stir to incorporate and let it sit for 10 minutes for them to rehydrate and fully thicken the soup.
Blend the soup. You can either use an immersion blender or ladel the soup into a regular blender.
Serve warm with a drizzle of olive oil and plenty of cracked black pepper.