- Soak the peas in water to cover overnight. Drain and rinse.
- Bring vegetable broth to a boil in a medium pot. Add soaked peas and sweet potato slices. Reduce heat to a simmer and cover. Simmer for an hour.
- Heat oil in a skillet over medium heat. Add onions, curry powder and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir and cook 5 minutes more.
- Allow the soup to cool for 10 minutes, and then purée the soup with an immersion blender. Season the soup with lemon juice salt, and pepper to taste.
Good to Know: Make a pot of this on the weekend and store in the fridge in an airtight container for up to one week.