1. 1. Heat coconut oil in a large pot over medium heat. Add chopped carrots, bell pepper, and curry paste. Cook for 5 minutes until vegetables are softened.

2. 2. Add split peas and water to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes until split peas are tender.

3. 3. Stir in white miso and paprika. Cook for another 5 minutes.

4. 4. Cook rice noodles according to package instructions.

5. 5. Serve the split pea curry over rice noodles in bowls. Enjoy!