Curried Creamy Yellow Pea Soup with Baked Tortilla Strips

curried creamy yellow pea soup with baked tortilla strips, gluten-free, vegan
Who doesn’t like a hearty, homey, and healthy soup? What cook doesn’t like a soup that can be served as a main course and also made ahead of time?   Adding some pan-roasted yellow curry powder and red chili powder gives this creamy and slightly sweet yellow pea soup a kick. If you make it ahead of time, the extra sitting hours will make it spicier yet. When served with oven roasted tortilla strips, this gluten-free vegan yellow pea soup is a whole meal in one bowl.

Recently, I went to a local bulk food store and picked up two huge bags of split peas, both yellow and green. When I checked out at the front desk, the cashier/owner said: “Wow, you really like peas!” Well, to be exact, all of my family does. I cook pea soup on a weekly basis (check out this green pea soup recipe), that’s why I buy them in bulk. Compared to the green pea soup, the yellow pea has a naturally sweet taste. When cooked with coconut milk and spices, the yellow peas absorb all the rich flavors from the full-fat coconut milk, spicy curry, and red chili.

How to make the curried creamy yellow pea soup

In this recipe, I cooked the rinsed yellow peas in coconut milk and water. In a sauté pan, I roasted some yellow curry powder and chili powder over low heat (the roasting really helps to enhance the spicy flavor). To this I add canola oil, diced carrots, yellow onion, garlic, and red bell pepper, giving it a quick stir over medium heat until the vegetables are fragrant. Transfer these veggies into the yellow pea soup and simmer for 10 minutes. When everything is cooked, I used my hand blender to puree the soup. It’s that simple.

Curried Creamy Yellow Pea Soup with Baked Tortilla Strips

How to make seasoned crunchy gluten-free tortilla strips

While the pea soup is cooking, I cut some gluten-free yellow corn tortilla wraps into strips and toss it around in a bowl with oil and a few spices, such as cumin powder, paprika, and garlic powder. Roast them in the oven at 425 °F for approximately 10-15 minutes until golden brown and crispy. After they cool thoroughly at room temperature, these perfectly seasoned crisp tortilla strips are ready to serve with the creamy yellow pea soup. Adding a few pieces at a time, while eating the pea soup, makes the soup more interesting with some crunchy texture.

curried creamy yellow pea soup with baked tortilla strips, gluten-free, vegan

You can now imagine why this deeply flavored yellow pea soup with creamy texture will satisfy everybody. With all the proteins, complex carbohydrates, dietary fibers, dense minerals, and being rich in vitamins A, B, and C, this yellow pea soup serves a good source of nutrients to your body.

Curried Creamy Yellow Pea Soup with Crunchy Baked Tortilla Strips, gluten-free, vegan

Curried Creamy Yellow Pea Soup with Baked Tortilla Strips
 
Prep time
Cook time
Total time
 
4-quart saucepan with lid, knife and cutting board, can opener, 12 inch sauté pan, a large mixing bowl, measuring spoons and cups, 13 inch × 9 inch metal baking pan, electric hand blender
Author:
Recipe type: Gluten-free/Vegan Soup
Serves: 4-6 servings
Ingredients
  • 2 cups uncooked yellow split peas, well-rinsed and drained
  • 1 can (13.5 fl oz) full-fat coconut milk
  • 6 cups water or homemade vegetable broth
  • 11 (5.5 inch) yellow corn tortillas (gluten-free if desired)
  • 2 tbs canola oil
  • ½ tbs cumin powder
  • ¼ tsp paprika
  • ½ tsp garlic powder
  • 1 tbs yellow curry powder
  • ½ tsp crushed red pepper
  • 1 medium carrot, diced
  • 1 medium yellow onion, diced
  • ½ large green bell pepper, diced (approximately ¾ cup)
  • ½ large red bell pepper, diced (approximately ¾ cup)
  • 2 cloves garlic, minced
  • ¾ tsp salt
Instructions
  1. Add well-rinsed and drained split peas, coconut milk, and water into a saucepan. Bring it to a boil. Reduce heat, cover and simmer for 45 minutes. Watch closely to prevent the split pea foam from boiling over.
  2. While the yellow peas are cooking, preheat oven at 425 °F. Cut the tortilla wraps into ½ to ¾ inch wide strips. In a mixing bowl, toss the tortilla strips with 1 tbs canola oil, cumin powder, paprika, and garlic powder. Transfer the tortilla strips into a metal baking pan and bake for 10 minutes until the tortilla strips are golden brown. Rotate the baking pan 180 degrees halfway through the baking time.
  3. Remove the baking dish from the oven and let the strips cool to room temperature.
  4. Heat a sauté pan over medium heat until it is hot. Roast curry powder and crushed red pepper in the pan at low heat. Be careful that you don’t burn the red pepper. Approximately 1 minute.
  5. Add the oil and wait until the oil is hot over medium heat. Approximately 15-30 seconds. Stir in diced carrot, onion, green bell pepper, red bell pepper, and garlic. Sauté until they are soft and fragrant. Use a spatula to stir occasionally. Approximately 2 minutes.
  6. Add salt and the sautéed veggies into the saucepan and simmer with split peas for 10 minutes. Remove the saucepan from heat and use an electric hand blender to puree the cooked split peas and veggies.
  7. Serve warm with the roasted corn tortilla strips.

 

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