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! 

• Servings: 4
• Time: 4 or 8 hours
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 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

Additional:

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

Directions

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!