A vibrant, Indian-inspired yellow split pea soup packed with aromatic spices like cumin, coriander, garlic, ginger, turmeric and a touch of cayenne pepper to add just the right amount of zing. Say goodbye to ordinary split pea soup and hello to this exotic and delicious variation!
Add onion and carrots and cook 3-5 minutes until onions are translucent and carrots have soften slightly.
Stir in garlic and fresh ginger and cook 1 minute.
Add cumin, turmeric, coriander, powdered ginger (if using), cayenne and split peas. Heat until fragrant, 30 seconds.
Add soup stock and bring to boil. Reduce heat, cover with lid slightly askew and simmer until peas and carrots are tender, 45 minutes. Stir occasionally.
Remove from heat and carefully puree until smooth adding water if needed.
Stir in lemon juice and salt and pepper to taste.
Serve garnished with fresh greens. Freeze leftovers.
Notes
Split peas do not need to be soaked.Use green split peas or lentils instead - length of cooking and flavor will change slightly, but still delicious!