Curried Yellow Split Pea Vegan Soup
This yellow split pea soup combines tender legumes with carrot, celery, and onion in a fragrant curry-seasoned broth. Olive oil adds a smooth richness, while the split peas create a hearty, comforting bowl suited to an easy lunch or light dinner.
- Prep10 mins
- Cook45 mins
- Serves6
- DifficultyEasy
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Curried Yellow Split Pea Vegan Soup, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 68 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 17 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 93 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 88
- Heart Health
- 52
- Metabolic
- 57
- Digestive
- 42
- Inflammatory
- 47
- Performance
- 63
- General Wellness
- 1
Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery, and curry for about 5 minutes. Add the water, peas, and salt. Simmer, stirring occasionally, for 45 to 50 minutes, or until very thick.
- 2
Cook and stir the carrot, onion, celery, and curry for about 5 minutes.
- 3
Add the water, peas, and salt; simmer, stirring occasionally, for 45 to 50 minutes, or until very thick.
- Calories 164.47 kcal Moderate 8%
- Protein 7.28 g Moderate 15%
- Carbohydrate 30.08 g 11%
- Total Fat 2.82 g Low Source 4%
- Saturated Fat 0.3 g Low Source 2%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 0.0 mg Low Source 0%
- Sodium 37.59 mg Low Source 2%
- Dietary Fiber 14.76 g Good Source 53%
- Total Sugars 8.09 g --
- Added Sugars 6.63 g Moderate 13%
- Calcium 25.88 mg Low Source 2%
- Iron 0.85 mg Low Source 5%
- Potassium 388.02 mg Low Source 8%
- Vitamin A 2.33 mcg Low Source 0%
- Vitamin C 0.95 mg Low Source 1%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Celery
- Onions 🧅
About This Recipe
Curried Yellow Split Pea Vegan Soup is made with 8 ingredients and serves 6. It takes about 55 mins and is rated easy. Key ingredients include Carrot, Celery, Curry Powder, and Extra Virgin Olive Oil. Each serving provides about 164.47 kcal, and is a good source of fiber.
Recipe Questions
- What is Curried Yellow Split Pea Vegan Soup made of?
- The main ingredients are Carrot, Celery, Curry Powder, Extra-Virgin Olive Oil, Onion. The full list of 8 is above.
- How long does it take to make Curried Yellow Split Pea Vegan Soup?
- About 55 mins in total: 10 mins to prepare and 45 mins to cook.
- How many calories are in one serving?
- One serving provides about 164.47 kcal. The full nutrition breakdown is above.
- Is Curried Yellow Split Pea Vegan Soup easy to make?
- This recipe is rated easy, with 8 ingredients and 3 steps.
- Is Curried Yellow Split Pea Vegan Soup healthy?
- Curried Yellow Split Pea Vegan Soup has an easyChef Pro health score of 59/100. Per serving, it provides 164.47 calories and 7.28 g of protein, or 15% of the Daily Value. It is a good source of dietary fiber. Worth noting per serving: added sugars at 6.63 g (13% of the Daily Value). It contains Celery and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
How easyChef Pro scores recipes and products
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The calculation evaluates nutrients, calorie density, processing level, and how well the food supports your selected health goal. Protein, fiber, vitamins, minerals and other beneficial nutrients can strengthen the score. High amounts of sodium, saturated fat, added sugar and other nutrients may lower it.
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