Split Pea and Sweet Potato Soup

Split Pea and Sweet Potato Soup

Recipe Rating: 3.90052
Serves 4
Cardamom and garam masala add subtle spice to split peas and sweet potatoes. This hearty soup can be enjoyed on its own or with warmed garlic naan for dipping.
  • 1 cup yellow split peas
  • 4 cups vegetable broth
  • 1 medium sweet potato, peeled and cut into 1/2-inch slices
  • 7 whole green cardamom pods
  • 1 tablespoon ghee (clarified butter) or canola oil
  • 1 medium yellow onion, chopped
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • Lemon juice, to taste
  • Cayenne pepper, to taste
  • 1/8 teaspoon fine sea salt
  • Ground black pepper, to taste
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Stovetop method: Soak the peas in water to cover for at least hours or overnight. Drain and rinse.

Bring vegetable broth to a boil in a medium pot over medium-high heat. Add soaked peas, sweet potato and cardamom pods. Reduce heat to a simmer and cover. Simmer until tender, about an hour. 

Meanwhile, heat ghee in a separate skillet over medium heat. Add onions, garam masala and cumin and cook until translucent and fragrant, about 10 minutes, stirring often. Transfer to the pot of simmering pea and sweet potatoes simmer 5 minutes more. Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper to taste.

Slow cooker method: Place peas, broth, sweet potato and cardamom pods in a slow cooker. Cook on high for 4 to 6 hours or on low for 6 to 8 hours, adding additional broth or water to thicken if needed. When ready to serve, heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook 10 minutes, stirring often. Add the spiced onions to the slow cooker. Stir, cover and cook 15 minutes longer on high heat. Remove cardamom pods and season the soup with lemon, cayenne and pepper.
Nutritional Info: 
Per Serving: 190 calories (60 from fat), 7g total fat, 3.5g saturated fat, 10mg cholesterol, 660mg sodium, 27g carbohydrates, (7 g dietary fiber, 8g sugar), 6g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.