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Samosa Split Pea Soup

Prep Time10 mins
Cook Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: gluten free, soup, vegan, vegetarian
Servings: 4
Author: Erica


  • 1 white onion
  • 4 cloves garlic, minced
  • 3 carrots
  • 2 potatoes
  • 2 tbsp coconut oil
  • 1 1/2 tsp cumin
  • 1 1/2 tbsp garam masala
  • 1 1/2 tsp fennel seeds
  • 1 1/2 tsp mango powder
  • dash of cayenne pepper
  • 2 cups dry green split peas
  • 6 cups water


  • Prep your veggies: dice the onion, mince the garlic, peel and dice the carrots, and peel and cut the potatoes into bite-sized chunks.
  • Melt the coconut oil in a large stock pot or dutch oven over medium heat. Add the onion and a pinch of salt and cook until it starts becoming translucent, around 4 minutes.
  • Add the garlic and spices and cook for 2 minutes.
  • Add the carrots and potatoes and a pinch of salt and cook for another 2 minutes.
  • Add the split peas and the water. Bring it to a boil, then reduce to a simmer. Cover and cook for one hour, until the split peas are soft. If you want a thinner soup, you can add a little extra water.