Yellow Pea and Roasted Sweet Pepper Soup with Coconut Milk

4 servings

30 minutes

This Indian-inspired cream soup combines the rich flavor of yellow peas with the soft sweetness of roasted peppers and the creamy texture of coconut milk. Historically, pea soups hold a special place in the traditions of many cultures, and in India, they are enhanced with vibrant spices that elevate the taste. Roasted sweet peppers add smoky and caramelized notes, while coconut milk softens the spicy heat of the spices, creating a harmony of flavors. This cream soup warms and satisfies, making it perfect for a cozy dinner or light lunch. It is served with cilantro to refresh its aroma. A wonderful choice for those who appreciate deep flavors and nutritious dishes.

Energy value per serving

• Calories: 325.3
• Proteins: 12.4g
• Fats: 15g
• Carbohydrates: 37.5g

Ingredients

• Yellow peas: 1 glass
• Potato: 1 pc
• Tomatoes: 2 pc
• Red sweet pepper: 1 pc
• Garlic: 1 clove
• Coconut milk: 100 ml
• Ghee: 2 tbsp
• Cumin seeds (jeera): pinch
• Turmeric: pinch
• Cinnamon: pinch
• Black mustard seeds: pinch
• Ground coriander: pinch
• Garam masala: pinch
• Bay leaf: 2 pc
• Chili pepper: 1 pc
• Coriander: 3 stem

Cooking steps

1. We measure the peas and soak them for a few hours.

   Required ingredients:

   • Yellow peas: 1 glass

2. In a pot, add 2 tablespoons of ghee, and when it heats up, add chili pepper, cumin, cinnamon, coriander powder, garam masala, turmeric, and bay leaf. Press 1 clove of garlic, mix everything for about 5-10 seconds until the spices start to crackle (watch the garlic, it shouldn't darken too much, it should just start to smell nice).

   Required ingredients:

   • Ghee: 2 tablespoons
   • Chili pepper: 1 piece
   • Cumin seeds (jeera):  pinch
   • Cinnamon:  pinch
   • Ground coriander:  pinch
   • Garam masala:  pinch
   • Turmeric:  pinch
   • Bay leaf: 2 pieces
   • Garlic: 1 clove

3. In a pot with spices, we add pre-soaked peas and diced potatoes, pour boiling water to cover the contents and about 1 - 1.5 cm above. When the water boils, we salt it, add a pinch of black pepper, and cook for about 20 minutes.

   Required ingredients:

   • Yellow peas: 1 glass
   • Potato: 1 piece
   • Bay leaf: 2 pieces
   • Chili pepper: 1 piece

4. Meanwhile, take a large sweet pepper, preferably red, and place it in a preheated oven at 200 – 220°C on a baking sheet lined with parchment. Roast it until black spots appear on the sides, which should take no more than 20 minutes.

   Required ingredients:

   • Red sweet pepper: 1 piece

5. Peel the tomatoes or simply cut them into quarters, remove the pulp, chop it up, and put it in a pot.

   Required ingredients:

   • Tomatoes: 2 pieces

6. When you see that the peas have become very soft and cooked through, set aside 5-6 spoons of soup in a separate bowl and remove the bay leaf and chili pepper from the soup.

   Required ingredients:

   • Yellow peas: 1 glass
   • Bay leaf: 2 pieces
   • Chili pepper: 1 piece

7. Take out the roasted pepper, peel off the skin and remove all the seeds, set the flesh aside; the most delicious part is the liquid, the pepper juice, be sure to save it.

   Required ingredients:

   • Red sweet pepper: 1 piece

8. We will cut a small piece from the sweet pepper and set it aside; we will chop it finely later and add it to the puree soup for vegetable and pea pieces.

   Required ingredients:

   • Red sweet pepper: 1 piece

9. We put the main part of the pepper into the soup, pour in all the juice, and blend it. We add coconut milk and blend everything again.

   Required ingredients:

   • Red sweet pepper: 1 piece
   • Coconut milk: 100 ml

10. We put it on the fire, slightly heat the prepared soup, add a few spoons set aside earlier and finely chopped roasted sweet pepper, garnish with cilantro, and the soup is ready to serve.

    Required ingredients:

    • Red sweet pepper: 1 piece
    • Coriander: 3 stems