Curried Creamy Yellow Pea Soup with Baked Tortilla Strips

Adding some pan-roasted yellow curry powder and red chili powder gives this creamy and slightly sweet cream yellow pea soup a kick. When served with oven roasted tortilla strips, this gluten-free vegan yellow pea soup is a whole meal in one bowl.

2 cups uncooked yellow split peas, well-rinsed and drained
1 can (13.5 fl oz) full-fat coconut milk
6 cups water or homemade vegetable broth
11 (5.5 inch) yellow corn tortillas (gluten-free if desired)
2 tbs canola oil
½ tbs cumin powder
¼ tsp paprika
½ tsp garlic powder
1 tbs yellow curry powder
½ tsp crushed red pepper
1 medium carrot, diced
1 medium yellow onion, diced
½ large green bell pepper, diced (approximately ¾ cup)
½ large red bell pepper, diced (approximately ¾ cup)
2 cloves garlic, minced
¾ tsp salt

View the full recipe at Light Orange Bean →