I love this soup. Curried split peas really hit the spot for me. And the addition of the sweet potato is brilliant – it adds a nice depth of flavor and thickens the soup. You could also use pumpkin puree, if that’s easier. And don’t skimp on the garnishes. I particularly like the microgreens. You can buy those cute microgreens clamshells at Whole Foods.

Prep Time: 15 minutes (not including roasting the sweet potato)

Cooking Time: about 60 minutes

Serves: 4 – 6 people

Ingredients:

• 2 Tbsp. ghee or unsalted butter
• 1 small red onion, sliced
• 3 cloves garlic, roughly chopped
• 1 tsp. each sea salt and pepper
• 2 Tbsp. fresh minced ginger
• 1 tsp. turmeric
• 2 tsp. cumin
• 2 tsp. curry powder
• 3/4 cup roasted sweet potato*
• 12 ounces dry yellow split peas, rinsed and drained
• 6 cups vegetable broth
• 1 cup coconut milk, (use the rest of the can for garnish)
• 1/3 cup orange juice
• chopped cilantro, black sesame seeds, micogreens for garnish

Directions:

1. In a large pot or dutch oven, warm the ghee or butter over medium heat. Add the onion, garlic, salt and pepper and sauté until translucent, about 5 minutes.
2. Add the ginger, turmeric, cumin, curry, sweet potato flesh, yellow split peas and broth. Stir and bring the mixture up to a boil, down to a gentle simmer, cover and cook for 50-55 minutes until the peas are very soft.
3. With an immersion blender or in batches in a regular blender, puree until mostly smooth. Return to the pot.
4. Stir in the coconut milk, orange juice and taste for seasoning. Add cayenne or more ginger if you’d like it spicy.
5. Serve each bowl with dollop of coconut milk on top, cilantro, black sesame seeds, and microgreens for garnish.

Adapted from www.sproutedkitchen.com.