SEE ALSO: 5 Power Soup Recipes

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>2 tbsp olive oil</li>
                                            <li>2 shallots, finely diced</li>
                                            <li>1 cup diced red bell pepper</li>
                                            <li>2 tsp curry powder</li>
                                            <li>7 cups low-sodium vegetable broth</li>
                                            <li>1 (14 oz) can light unsweetened reduced-fat coconut milk</li>
                                            <li>1 (16 oz) bag dried split peas</li>
                                            <li>1/4 tsp chili flakes</li>
                                            <li>1 bay leaf</li>
                                            <li>2 cups diced sweet potatoes</li>
                                            <li> Salt and pepper, to taste</li>
                                            <li> Fresh chopped chives, for garnish</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Preheat a large soup pot on medium heat. Add oil. Sauté shallots and red bell pepper for 1 minute, stirring. Add curry powder and stir for 30 seconds. </li>
                                    <li>Add broth, coconut milk, peas, chili flakes, and bay leaf and bring to a gentle boil. Once just boiling, reduce heat to a simmer and partially cover with lid. Continue cooking for 20 minutes, stirring occasionally. </li>
                                    <li>After 20 minutes, add sweet potatoes and continue simmering until cooked. Once it is cooked through, taste and season with salt and pepper. </li>
                                    <li>Sprinkle fresh chopped chives to finish. </li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

    Print