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Thursday, November 3, 2011

Sweet Potato & Yellow Split Pea Soup

Do you ever walk into a kitchen supply store and find yourself accosted by the number of kitchen gadgets out there? I do. Some are utterly ridiculous - an avocado slicer? Really, you can't slice it with a knife? This coming from someone who eats avocado almost everyday. But there are a few special kitchen gadgets that I love - a microplane for garlic and fresh ginger and an immersion blender to make rich and creamy soups like this one. 

This made me chuckle.


Sweet Potato & Yellow Split Pea Soup
2 tablespoons butter (leave out for vegan)
olive oil
1 onion, chopped
2 cloves are garlic, chopped
1 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 tablespoon fresh grated ginger
2 sweet potatoes, peeled and chopped into 1" cubes
2 cups yellow split peas (you could also use green split peas although I don't know how the color would turn out, maybe an unpleasant murky brown)
8 1/2 cups stock or water
1 tablespoon of chopped walnuts per person
1 tablespoon of unsweetened coconut per person

Heat a large soup pot on medium high. Add the butter and enough olive oil to cover the bottom of the pan. Once hot, add the onion, garlic, spices, and ginger. Cook until onion is soft and slightly brown. It will smell great.

Add the potato, peas, and stock. Stir. If you are using water also add 1 teaspoon of salt. If you are using stock, hold off on the salt until you taste the soup later.

Bring the soup to a simmer and cover for 1 hour.

After 1 hour, test to make sure the split peas are tender and fall apart if you squeeze one between your fingers. Turn heat to low and use an immersion blender to blend the soup to a creamy consistency. If you don't have an immersion blender, use a standard blender (in batches) or a food processor. Once pureed, taste soup for salt.

When ready to serve, toast a tablespoon on chopped walnuts and a tablespoon of unsweetened coconut in a dry pan. Watch it, it'll go fast! Sprinkle the soup with the walnuts and coconut. Drizzle with olive oil and dig in.

Ps. This soup is so creamy and smooth it is a great baby and child friendly meal.


  1. this looks amazing! may i have your permission to publish it in my local cooperative's newsletter? you would be credited, of course! :)

  2. Hi Stephanie,
    Yes, please! I'd love for you to share this soup. Let me know what you think of it.
    Happy eating,


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