Westword gave their top 100 favorite dishes and our curried split-pea soup came in at number 70. We faced some stiff competition but Westword liked the “strong, vibrant flavors” from our vegan, gluten-free soup.

No. 70: Curried split pea soup from Modmarket

Laptop geeks? Everywhere. Colorado-centric surfaces, most of them reclaimed, recycled or re-purposed? Definitely. A futuristic, fashion-forward restaurant design? Yes, that, too. Bubbling brick-oven pizzas, housemade sparkling waters, organic iced teas and leafy salads mixed with good-looking, mostly organic ingredients? Check. A vegan, gluten-free soup that’s thronged with strong, vibrant flavors that’s the object of my unrequited love?

Shockingly, yes. Modmarket, with locations in Boulder and Denver, is known for its pizzas, but each day, the fast-casual emporium pimps a trio of soups, and on a whim, on a cold, blustery day, the curried split pea spoke to me — and once the first spoonful slapped my tongue, I acquiesced, shelving all my preconceived snobberies of things that are vegan. The soup, a gigantic bowlful studded with yellow split peas, aromatic with bay leaves, curry powder and garlic, and thick with tomatoes and carrots, giving it a subtle sweetness, rocked my carnivorous world, and rather than using cream to lend richness, the kitchen uses coconut milk, one of my favorite ingredients in the world. Vegan fantasy achieved.

Tags: Reviews, Reviews & Press, Westword