Vegetarian Split Pea Soup With Kale, Carrots And Curry

• 2 Tablespoons Extra Virgin Coconut Oil Or Olive Oil, Divided
• 1 whole Carrot, Diced
• 2 cups Finely Chopped Kale
• 1 whole Yellow Onion, Diced
• 2 cloves Garlic, Minced
• 1 teaspoon Madras Curry Powder
• 1 teaspoon Sea Salt
• 2 cups Dried Split Green Peas, Rinsed
• 6 cups Water Or Vegetable Stock
• 2 Tablespoons Lemon Juice

1. In a large Dutch oven or stock pot, heat 1 tablespoon oil. Saute carrots over medium-high heat until soft, 5 minutes. Add kale and stir fry until wilted, 3 minutes. Remove veggies to a bowl and set aside.
2. Add remaining oil to pot. Saute onion until translucent, 5 minutes. Stir in garlic, curry powder, and salt. Cook 1 minute more. Stir in green peas and cover with water or stock. Bring to a boil, then reduce heat and simmer until peas are soft, about 30-45 minutes.
3. Puree soup with an immersion or stand blender until semi-smooth. Add lemon juice and taste for seasoning, adding more salt as necessary.
4. Ladle into bowls and top with carrot-kale mixture. Drizzle with olive oil and serve immediately.

coconut oil, carrot, yellow onion, garlic, curry, salt, green peas, water, lemon juice

Taken from tastykitchen.com/recipes/soups/vegetarian-split-pea-soup-with-kale-carrots-and-curry/ (may not work)