Creamy, spicy and filling, this soup utilizes our whole Yellow Peas rather than the split green variety used in most pea soups. The golden color and slightly chunky texture give this soup a hearty, rustic feeling that's perfect for a cold day.

Prep time: 5 min

Cook time: 60 min

Total time: 65 min

Spicy Coconut and Yellow Pea Soup
Copyright Recipe © 2015 Woodland Foods


Makes 8 servings


  1. Heat olive oil in large stock pot over medium heat. Add onions, celery and carrots, and sauté until translucent, about 5 minutes. Add garlic and cook additional 2 minutes.

  2. Add crushed red pepper, chili powder, coriander, salt and pepper to pot, and cook for 2 minutes more.

  3. Add peas, vegetable broth, coconut milk and bay leaf, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until peas are tender and beginning to fall apart, about 50 minutes.

  4. Remove bay leaf, and purée soup using hand-held or standing blender until almost completely smooth, leaving a few whole pieces for texture.

  5. Adjust seasoning and serve garnished with chopped parsley.