Yellow Split Pea Soup (Vegan and Gluten Free)

21 Jan

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I am all about soup these days. I make a huge batch on Sunday and eat it for breakfast for the first half of the week. I was truly shocked by how richly delicious and satisfyingly earthy and spicy this simple split pea soup turned out. Split peas are a nice addition to soups because they are protein and nutrient rich and they take less time to cook/do not need to be soaked compared to more traditional beans. This soup came out very thick and was incredibly filling. Add more broth if you want to thin it out.

1 onion, sliced
3 stalks celery, diced
2 carrots, peeled and diced
Salt and white pepper
turmeric
curry powder
ginger
cumin
chili powder
5 garlic cloves
8 cups stock
2 cups dried yellow split peas
2 medium sweet potatoes

Saute onions, carrots, and celery in oil in a large stockpot. Add spices. After onions are translucent add sweet potatoes. Saute until the sweet potatoes are nicely browned.

Add split peas, stock and bring to a boil. Simmer covered for about one hour or until everything is tender.

Insert immersion blender (my favorite kitchen gadget) or puree in a food processor until everything is smooth. Serve with cilantro.

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