Lunch / Dinner

Roasted Asparagus, Split Pea Soup

This soup is an easy twist on my Slow- Cooker, Coconut Split Pea Soup!


Why Split Peas?!



Why this soup?! It is…

  • Creamy
  • Full of flavor
  • Unique
  • Very filling
  • Healthy
  • Vegan
  • Easy to make
  • Clean
  • Simply delicious

If you love creamy soup, step right up! 

Roasted Asparagus, Split Pea Soup

  • Servings: 4
  • Difficulty: easy
  • Print




  • 1 lb (2 cups) green split peas, rinsed & sorted
  • 1/2 large red onion, chopped
  • 2 large carrots, chopped
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1 1/2 tsp cumin
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 4 c vegetable broth + more to reach desired consistency
  • 1 can light coconut milk
  • Pinch of pink himalayan salt


  • 20 fresh mint leaves
  • 8 thick or 15 thin asparagus stalk
  • 2 limes


  1. Add all of your ingredients, except for the mint leaves, asparagus & lime to a crockpot.
  2. Stir, cover & cook on low heat for 8 hours or high heat for 4 hours.
  3. When your crockpot is about done. Preheat your oven to 425F. Roast your asparagus for 15 minutes on a baking sheet lined with a silpat.
  4. When soup is done & asparagus is roasted, transfer both to a food processor or high speed blender, such as a Vitamix. Add in the mint leaves & squeeze in your limes. Blend until smooth. Add more vegetable broth & blend if wanting a creamier consistency.
  5. Serve hot. Enjoy!

*If you were wondering what my side is, it’s Jicama Fries! Simply Bake jicama in a little white wine vinegar, turmeric & sugar-free taco seasoning!

Have a great night guys!



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