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.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook until soft and translucent, about 5 minutes.

Step 3

Stir in the minced garlic, turmeric, cumin, and coriander. Sauté for 1-2 minutes until fragrant.

Step 4

Add the rinsed yellow split peas to the pot, along with the vegetable broth.

Step 5

Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.

Step 6

Add the diced sweet potatoes, carrot, and bay leaf to the pot.

Step 7

Continue simmering for another 25-30 minutes, or until the split peas and vegetables are tender.

Step 8

Remove the bay leaf, then season the soup with salt and black pepper.

Step 9

Stir in the fresh lemon juice just before serving for a bright and tangy finish.

Step 10

Serve the soup hot, garnished with freshly chopped parsley or cilantro, if desired.

Nutrition Facts

Serving size	(2097.0g)

Amount per serving	% Daily Value*
Calories	1821.7

Total Fat 44.0g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 5903.9mg	0%
Total Carbohydrate 289.5g	0%
Dietary Fiber 79.7g	0%
Total Sugars 55.2g
Protein 82.5g	0%

Vitamin D 0IU	0%
Calcium 488.4mg	0%
Iron 22.5mg	0%
Potassium 5800.1mg	0%

*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.

Source of Calories

Fat: 21.0%

Protein: 17.5%

Carbs: 61.5%