Moosewood Golden Split Pea and Sweet Potato Soup
Warm, vibrant, and utterly comforting, Moosewood Golden Split Pea and Sweet Potato Soup is a nourishing bowl of sunshine packed with flavor and nutrition. This vegetarian-friendly recipe combines hearty yellow split peas with the natural sweetness of sweet potatoes and carrots, elevated by a medley of aromatic spices like turmeric, cumin, and coriander. Simmered in a rich vegetable broth and brightened with a touch of fresh lemon juice, this soup achieves the perfect balance of earthy and zesty flavors. Ready in just over an hour, it's an ideal choice for a wholesome weeknight dinner or a cozy lunch. Garnish with fresh parsley or cilantro for a pop of color and freshness, and serve hot to savor every spoonful of this golden, protein-packed delight. Perfect for cold weather or anytime you're craving a soul-soothing meal, this recipe is a testament to simple ingredients yielding extraordinary taste.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup yellow split peas, rinsed
- 6 cups vegetable broth
- 2 medium sweet potatoes, peeled and diced
- 1 large carrot, diced
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic, turmeric, cumin, and coriander. Sauté for 1-2 minutes until fragrant.
Add the rinsed yellow split peas to the pot, along with the vegetable broth.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
Add the diced sweet potatoes, carrot, and bay leaf to the pot.
Continue simmering for another 25-30 minutes, or until the split peas and vegetables are tender.
Remove the bay leaf, then season the soup with salt and black pepper.
Stir in the fresh lemon juice just before serving for a bright and tangy finish.
Serve the soup hot, garnished with freshly chopped parsley or cilantro, if desired.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5904 mg | 257% | |
| Total Carbohydrate | 289.5 g | 105% | |
| Dietary Fiber | 79.7 g | 285% | |
| Total Sugars | 55.2 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 5800 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
