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5 Spice Yam Yellow Split Pea Soup

5 Spice Yam Yellow Split Pea Soup

Soups

Course

Difficulty

Moderate

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Cook Time

90 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Soup:

2 medium yam peeled and cut in 1" cubes (about 2 cups)
2 tbsp olive oil
1 large carrot chopped
1 medium parsnip chopped
1 small onion sweet; chopped
8 cups water
1 1/2 cups split peas, yellow dried
1 13.5 oz can coconut milk unsweetened
1 tsp salt or to taste
1/2 cup peanuts Spanish; chopped, as garnish
1/2 cup cilantro chopped, as garnish
1/4 cup Thai basil as garnish

5-C Spices:

2 tbsp curry powder Madras yellow
2 tbsp cumin ground
2 tbsp chili powder chipotle; or smoked paprika
2 tbsp salt kosher
1 tbsp cilantro ground
1 tsp cinnamon

Instructions

Heat oven to 375. In a bowl add the spice mix and 1 tbsp of the olive oil. Add the yams.
Toss the bowl so yams coat evenly.
Line a cookie sheet with parchment paper and place the yams so they are spaced and can roast throughout.
Roast for about 30 minutes or until yams are soft and caramelized.
Meanwhile, in a soup pot, heat the remaining tablespoon of olive oil. Add the carrot, parsnip, and onion and saute for about 4 minutes. Season with salt.
Add 3 cups of the water and the peas and bring to a boil.
Lower heat and cover. Simmer for about 45 minutes to an hour, or when peas are tender.
Add 3 more cups of the water and stir. You will notice mixture is beginning to thicken. Cover.
Add the cooked yams to the pot with the peas.
You may have to add the last 2 cups of water so that the soup is creamy. Cover until the peas are cooked.
Puree with an immersion blender.
Finish the soup with the coconut milk. Stir and allow the soup to warm up.
Portion in 4 bowls and top with peanuts and herbs.