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Split Pea Soup with a Touch of Curry

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Split Pea Soup with a Touch of Curry

Split Pea Soup with a Touch of Curry

Jessica Braider
While split pea soup may seem like a humble dish, this version will prove otherwise.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Dish, Soup
Cuisine American
Servings 8 servings


  • 2 Tbsp. extra virgin olive oil
  • 1 yellow onion chopped
  • 4 cloves garlic minced, about 2 tsp.
  • 4 carrots sliced
  • 4 stalks celery sliced
  • 3 new potatoes chopped into 1/2-inch pieces
  • 29 - 32 oz. reduced-sodium chicken or vegetable broth (or use any variety)
  • 3/4 tsp. salt or to taste
  • 1/2 tsp. black pepper
  • 2 tsp. curry powder
  • 1 lb. dried split green peas thoroughly rinsed
  • 1 cup smoked ham chopped (optional)
  • 3/4 cup low fat sour cream or plain Greek yogurt (or use any variety) for serving (optional)


  • In a large stockpot, heat the oil over medium heat. Sauté the onions and garlic for about 3 minutes.
  • Add the carrots and celery and sauté them while you chop and add the potatoes. Continue cooking the vegetables for about 5 more minutes.
  • Pour 5 cups of water along with the broth, salt, pepper, curry powder, and peas into the pot and bring it to a boil. Simmer, uncovered, for about 45 minutes, adding the ham, if desired, after the first 15 minutes of simmering.
  • Serve the soup hot, with a dollop of sour cream, if desired, or refrigerate it for up to 2 days.

Slow Cooker Directions

  • You need a 5-liter or larger slow cooker for this recipe. In a skillet over medium heat, heat the oil and saute the onions and garlic for about 3 minutes. Transfer the onions and garlic to the slow cooker and add 5 cups of water and all the other ingredients except the sour cream. Cook on low for 7 - 8 hours or on high for 4 hours and then serve with a dollop of sour cream, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Instant Pot Directions

  • Add all of the ingredients, except for the sour cream, plus 5 cups water to the Instant Pot and set to pressure cook on HIGH for 20 minutes. Finish with Natural Pressure Release. (Click here for Instant Pot tips and a list of Scramble recipes that have IP conversions.)  


Do Ahead or Delegate: Chop the onion, peel the garlic, slice the carrots and the celery, chop the potatoes and store them covered in water for up to 24 hours to prevent browning, chop the ham if using and refrigerate, combine the spices, or fully prepare and refrigerate the soup.
Scramble Flavor Booster: Serve it with hot pepper sauce, such as Tabasco.
Tip: Split peas will keep for several months if stored in an airtight container in a cool, dark place. They will maintain their freshness even longer if kept in the refrigerator.
Nutritional Information Per Serving (% based upon daily values): Calories 180, Total Fat: 5g, 7%; Saturated Fat: 1g, 5%; Cholesterol: 0mg, 0%; Sodium: 210mg, 9%; Total Carbohydrate: 27g, 9%; Dietary Fiber: 7g, 29%; Sugar: 9g; Protein: 8g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Dairy-Free, Dinner, Fall, Gluten-Free, High Fiber, Instant Pot, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Soups & Stews, Spring, Summer, Vegan, Vegetarian, Winter
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