Split Pea and Coconut Soup - filled with high antioxident spices!  And as I always say, add some chopped greens to wilt at the end of cooking.  And I'd use dried coconut.  See the dried coconut/coconut flour thread: http://www.acne.org/...est-thing-ever/

• 2 cups green or yellow split peas, rinsed and soaked in cold water 2 to 3 hours

• 1 -- (14-ounce) can light unsweetened coconut milk
• 1 medium onion, diced
• 2 tablespoons minced fresh ginger
• 1/4 cup finely sliced cilantro stems
• 1 teaspoon Thai red curry paste
• 3/4 cup diced celery
• 2 large carrots, chopped
• 2 cups chopped red potato, unpeeled
• 2 tablespoons Thai fish sauce
• 1/2 teaspoon salt
• 1/4 to 1/2 cup chopped cilantro leaves
• 1 to 2 -- limes, cut into wedges

• Drain peas, place in a large saucepan and add 4 cups cold water. Bring to a boil, reduce heat and simmer 20 minutes. Peas should be whole, but tender.
• Combine coconut milk, onion, ginger, cilantro stems, curry paste and celery in a large pot. Bring to a boil, reduce heat and simmer 5 minutes. Add carrots and potatoes; simmer until potatoes are almost tender, 5 to 7 minutes. Add peas, fish sauce and salt. Simmer 5 to 7 minutes. Stir in cilantro leaves. Serve with lime wedges

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