Ginger & Coconut Split Pea Soup

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 leek, chopped
• 1 tablespoon garlic, chopped
• 3 tablespoons fresh ginger, chopped
• 1 pound dried green split peas
• 6 cups vegetable broth
• 14 ounces coconut milk (1 can)
• 3 carrots, shaved
• 1/2 cup vegetable oil
• 2 tablespoons flour
• 1/2 cup unsweeted coconut shreds

1. Heat olive oil in a large soup pot over medium heat. Add onion, carrots, celery and leek. Cook until the onion is translucent, about 10 minutes. Add garlic and ginger and cook for 2 minutes until fragrant.
2. Rinse and sort the dried split peas. Add split peas, vegetable broth and coconut milk to the pot and stir until well combined. Bring soup to a soft boil then lower heat to a simmer and cook until the split peas are cooked through, about 30 minutes.
3. Remove from heat and let cool before blending. Blend using either an immersion blender or a standard blender, working in batches if needed.
4. For the carrot shavings, heat vegetable oil in a saucepan over medium high heat. Coat carrot shavings with flour then fry for 2 minutes until the edges begin to crisp. Remove from oil and drain on a paper towel to cool.
5. Lightly toast coconut shreds in a small skillet over medium heat. Remove from heat as they begin to turn light brown.

olive oil, yellow onion, carrots, celery stalks, garlic, fresh ginger, peas, vegetable broth, coconut milk, carrots, vegetable oil, flour, coconut shreds

Taken from food52.com/recipes/34114-ginger-coconut-split-pea-soup (may not work)