Recipe courtesy of Hawa Hassan
Sweet Pea Soup with Coconut and Ginger
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 326
- Total Fat
- 28 grams
- Saturated Fat
- 19 grams
- Cholesterol
- 0 milligrams
- Sodium
- 374 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 4 grams
- Sugar
- 4 grams
- Protein
- 6 grams
- Total: 25 min
- Active: 25 min
Ingredients
2 tablespoons canola oil
1 small yellow onion, finely diced
2 tablespoons minced ginger
2 garlic cloves, minced
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt, plus more as needed
2 cups water
One 13.5-ounce can full-fat unsweetened coconut milk
One 10-ounce package frozen peas
Small handful of cilantro leaves, for serving (optional)
Directions
- Warm the oil in a medium saucepan set over medium heat. Add the onion, ginger, garlic, cayenne, and salt to the saucepan and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add the water and the coconut milk and increase the heat to high. Once the mixture comes to a boil, reduce the heat to low and add the peas. Cook just until the peas are bright green and tender, about 5 minutes. Puree the soup using an immersion blender or in the jar of a regular blender. Season the soup to taste with salt and ladle into bowls. Top with cilantro leaves, if you like. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a pot set over low heat (stir while you heat).