Serves: 4-6
This is the perfect recipe for a cold, Winter day. Substitute the sweet potato for pumpkin puree or even cooked carrots. Add more ginger or a sprinkle of cayenne if you’d like some heat.
INGREDIENTS
- 2 Tbsp. ghee or unsalted butter
- 1 small red onion, sliced
- 3 cloves garlic, roughly chopped
- 1 tsp. each sea salt and pepper
- 2 Tbsp. fresh grated ginger
- 1 tsp. turmeric
- 2 tsp. cumin
- 2 tsp. curry powder
- 3/4 cup roasted sweet potato (can substitute with carrots or pumpkin puree)
- 12 ounces dry yellow split peas, rinsed and drained
- 6 cups vegetable or chicken broth
- 1 cup coconut milk, remaining for garnish
- 1/3 cup orange juice
- chopped cilantro, black sesame, micogreens for garnish
DIRECTIONS
- In a large pot or dutch oven, warm the ghee or butter over medium heat. Add the onion, garlic, salt and pepper and saute until translucent, about 5 minutes.
- Add the ginger, turmeric, cumin, curry, sweet potato flesh, yellow split peas and broth. Stir and bring the mixture up to a boil, down to a gentle simmer, cover and cook for 45-55 minutes until the peas are very soft.
- With an immersion blender or in batches in a regular blender, puree until mostly smooth. Return to the pot.
- Stir in the coconut milk, orange juice and taste for seasoning. Add cayenne or more ginger if you’d like it spicy.
- Serve each bowl with dollop of coconut milk on top, cilantro, black sesame and microgreens for garnish.
ADDITIONAL NOTES
The soup will keep for a week but will thicken up in the fridge, so simply reheat with a touch more liquid.
RECIPE CREDIT: The Sprouted Kitchen
http://www.sproutedkitchen.com/home/2014/11/10/curried-yellow-split-pea-soup.html