Sweet Potato and Split Pea Soup
I’m sure you’ve heard of split pea soup. It’s usually comforting and satisfying. Usually made with leftover ham. And I’m sure you’re also aware of more than one iteration of sweet potato soup that’s also both comforting and satisfying. But I’m willing to bet that the notion of a sweet potato and split soup is mot one that has crossed your mind. Until (hopefully) now.
Sweet Potato and Split Pea Soup Recipe:
You’ll Need
- 1 cup dried yellow split peas
- 1 litre vegetable or chicken broth
- 1 medium sweet potato, peeled and cut into ½ inch slices
- 1 to 2 Tbsp canola oil
- 1 medium yellow onion, chopped
- 1 tsp curry powder
- ½ to 1 tsp ground cumin
- 1 Tbsp lemon juice
- Sea salt and pepper to taste
Prep and Cook
- Cover the peas in water and soak 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.
