Creamy 'Green Curry' Soup

Servings 4 Servings
Author Lauren


  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 large clove garlic minced
  • 2 large carrots peeled and chopped
  • 1 cup green split peas you know, the dried kind that are really inexpensive!
  • 2 chicken bouillon cubes I used Knorr
  • 6 cups hot water
  • salt & pepper
  • 1 bay leaf
  • 1/2 tablespoon curry powder plain yellow curry powder....not spicy
  • 1/2 cup cream You can use milk too, but why?!


  1. In large pot, heat oil over medium heat. Add in onion and sauté 3 minutes. Stir in garlic and carrots. Cook another 5 minutes. Stir in split peas until they are coated in remaining olive oil and residual juices from vegetables. Add in all remaining ingredients and bring to boil. Reduce heat and lightly simmer until peas are very soft, 45 minutes to 1 hour. Once peas have softened completely, remove bay leaf and blend with immersion blender, blender or food processor. Stir in cream and keep warm over low heat until ready to serve.