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This Crockpot Vegan Yellow Split Pea Soup is made with yellow split peas, potatoes, and curry spices giving you a healthy twist on a traditional split pea soup!
The colder it gets, the more I use my slow cooker and this Crockpot Split Pea Soup is my favorite winter recipe to make. It’s comforting and nourishing; everything I desire in a slow cooker meal.
What are Split Peas?
Split peas are field peas that have been dried and split which means they don’t require any pre-soaking. They turn very creamy when cooked almost to a puree type consistency which is why I love this type of soup.
There are two types of split peas: green split peas and yellow split peas. I find green split peas sweeter than yellow split peas.
What is Split Pea Soup?
It’s a soup traditionally made with split peas and ham. What makes my Crockpot Split Pea Soup unique is instead of adding that traditional smokey salty element to replace the ham, I went the curry route!
For this soup, I used yellow split peas instead of your traditional green split peas, with warming spices like turmeric, cumin, coriander, and cinnamon. I finished it off with hearty potatoes, lime juice, and coconut milk to really give you a delicious curry flavor!
How to Eat Crockpot Split Pea Soup?
I have eaten this soup on its own but to make it more filling I have also paired it with the following:
- White (or brown) basmati rice as with any curry dish goes tremendously well with rice!
- Flatbread or Vegan Naan Bread makes this so super filling to eat.
- I am a Midwestern girl with Southern roots and so my Vegan Cornbread Recipe made with spelt flour is my choice with this soup or any other soup!
- Toasted vegan garlic bread or I sometimes keep it light with a fresh green salad.
How to Cook Crockpot Split Pea Soup
*Please read detailed and printable recipe card below for full ingredients and instructions.
Making Curry Style Split Pea Soup
- First, saute’ your onions until soft. Then add-in your seasonings and fully coat onions for about 60 seconds. (Photo 1 & 2)
- Transfer cooked onions into the slow cooker along with broth, split pea and the remaining of your ingredients. (Photo 3 & 4)
- Cook on high for 5-6 hours or low for 7-8 hours. Once done serve with white rice and garnish with cilantro if you desire. (Photo 5 & 6)
Substitution, Cook, & Storage Tips:
- I have used Chana Dal instead of yellow split peas for this recipe and it worked out perfectly. Chana Dal holds it shape more than yellow split peas. Use that in your soup if you prefer more texture. Read Difference between Chana Dal & Yellow Split Peas to learn more.
- Sweet potatoes or carrots can substitute for white potatoes.
- Feel free to add green additional veggies to this soup like spinach or kale. (see notes in recipe cad)
- I would NOT substitute the coconut milk as it really helps bring out the flavors of the dish. Use full-fat can coconut milk not the one in a jug.
- Leftovers keep covered in the refrigerator 3 to 4 days and can be frozen for up to 1 month in an airtight covered container or large freezer bag.
Vegan with Curves Star Ingredient:
Yellow Split Peas is the Vegan With Curves star of this dish! One serving of dry yellow split peas has 13 grams of plant-based protein.
To make this more weight loss (waste/weight release friendly) you could:
- Omit the potatoes in the soup and add green veggies or even carrots.
- Serve with salad or steam vegetables for something with fewer carbohydrates and calories.
- Use reduced-fat can coconut milk.
I assure you this curry inspired Crockpot Split Pea Soup will keep you warm and healthy these cold winter months. Enjoy!
More Curry Inspired Soups You’ll Love:
Other Slow Cooker Recipes:
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Crockpot Vegan Yellow Split Pea Soup
Ingredients
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 1 tablespoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon nutmeg powder
- ½ teaspoon coriander powder
- ¼ teaspoon cinnamon powder
- ¼ teaspoon ginger powder
- ¼ teaspoon black pepper
- 1 cup yellow split peas
- 2 medium russet potatoes, peeled & chopped (or 1 large russet potato)
- 32 ounce vegetable stock (or broth)
- 2 cups water
- 1/2 cup full fat can coconut milk
- 1/2 medium squeeze lime (or lemon)
Instructions
- Heat oil in 12-inch skillet over medium-high heat until hot. Add onions to the skillet and cook until softened for 5 to 7 minutes.
- Add ALL spices to skillet, stirring and fully coating onions for about 60 seconds. Remove from heat and transfer cooked onions into slow cooker.
- In addition to your seasoned onions, add in yellow split peas, potatoes, water, broth (stock), coconut milk, and squeezed lime into the slow cooker.
- Cover and cook on high for 5- 6 hours until peas are tender or 7-8 hours on low. You can check midway to adjust seasonings to your liking. Your peas will "split" and your soup will be of a puree texture.
- Once done serve with your choice of rice, naan bread, or additional veggies.
Video
Notes
- I have used Chana Dal instead of yellow split peas for this recipe and it worked out perfectly. Chana Dal holds it shape more than yellow split peas. Use that in your soup if you prefer more texture. Read Difference between Chana Dal & Yellow Split Peas to learn more.
- To save time on all the spices, outside of the salt and pepper, you can use a store-bought curry powder. If you go this route, the flavor profile will be different depending on the brand you use. You would need to taste test this as you go.
- Sweet potatoes or carrots can substitute for white potatoes.
- Russet potatoes can be substituted for golden potatoes or even red potatoes.
- Feel free to add green additional veggies to this soup like spinach or kale. NOTE: If doing this add in during the last hour of your cook time in your slow cooker.
- I would NOT substitute the coconut milk as it really helps bring out the flavors of the dish. Use full-fat can coconut milk not the one in a jug.
- Leftovers keep covered in the refrigerator 3 to 4 days and can be frozen for up to 1 month in an airtight covered container or large freezer bag.
Nutrition
Update Notes: This post was originally published on February 17, 2018, but was republished with step by step instructions, tips, and a video on October 14, 2019.
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