SERVES SIX (420 calories per serving)

1 T coconut oil

2 C dried split peas, rinsed, picked over

Fresh boiling water, just enough to cover the dried split peas

3 cloves garlic, chopped

5 C light tasting vegetable broth

1 to 2 teaspoons hot or mild curry paste (or powder), to taste

1/2 tsp Old Bay Seasoning

1/2 tsp red pepper chile flakes, or to taste

1 14-oz. can coconut milk

1/3 C jarred jalapeños, drained and chopped

Sea salt and fresh ground pepper, to taste

Instructions:

Place the split peas in a rice cooker and cover with boiling water (you can also use your Crock Pot). Turn the cooker on low. If you are using a heavy soup pot on the stove, cover the pot, turn the burner on at the lowest setting.

Hot soak the peas like this for one hour. Drain.

Place the soaked peas back into the rice cooker or heavy bottomed soup pot and add the coconut oil, chopped garlic, broth, curry, Old Bay Seasoning, and red pepper flakes. Bring the mixture to a simmer and cook until the liquid is reduced and the peas are so tender they break apart with a wooden spoon- about an hour. If you’d rather cook this soup on the stove top, place the soaked peas, garlic, broth, curry, Old Bay Seasoning and red pepper flakes in a soup pot and bring to a gentle simmer; cook until the liquid is reduced a bit and the peas are soft- about an hour.

Stir in the coconut milk and gently heat through. If you like your pea soup thick, keep simmering, and reduce the liquid to your liking. If it needs more liquid, thin with water. Serve in shallow warmed bowls, with a spoonful of pickled jalapeños in the center of the soup.