Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Ginger & Coconut Split Pea Soup

Ginger & Coconut Split Pea Soup

I'm back in Springfield after a wonderful week in Long Beach for the United States Barista Championships. It was a remarkable event filled with extraordinary coffee (and people!) and I thoroughly enjoyed time spent sensory judging the barista competition. I look forward to sharing inspiration from some of the drinks I experienced in future recipes!

That said, it's really nice to be back home and the quickest way that I acclimate is to spend time in the kitchen. It helps me refocus, plus there's something so soothing about cascading slowly through the grocery aisles and planning out recipes for the week. After saying farewell to a week in California sunshine, I wanted to greet the midwest and its lingering winter snow with one of my favorite comfort soups. I rather enjoy split pea soup and I like to lighten its heaviness with coconut milk and fresh ginger. It's still satiating as ever and the flash-fried carrots and toasted coconut make for a nice crunchy garnish. - Mallory

Ginger & Coconut Split Pea Soup
2 tablespoons olive oil
1 yellow onion, chopped
2 large carrots, chopped
3 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
1 14-ounce can coconut milk

Fried Carrot Shavings & Coconut Shreds, for garnish 
3 carrots, shaved 
1/2 cup vegetable oil
2 tablespoons flour 
1/2 cup unsweetened coconut shreds

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.

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. Remove from heat and let cool before blending. Blend using either an immersion blender or a standard blender, working in batches if needed. 

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. 

Lightly toast coconut shreds in a small skillet over medium heat. Remove from heat as they begin to turn light brown. 

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