Yellow Split Pea and Sweet Potato Soup

Yellow Split Pea and Sweet Potato Soup

Serves 8

This recipe can easily be cut in half to make a smaller batch. Keep cooking times the same but use exactly half of each ingredient.

  • 1 large onion, chopped (about 2 cups)
  • 1 tablespoon freshly grated ginger
  • 2 cups dried yellow split peas
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1/2 cup toasted pumpkin seeds
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Heat a large pot over medium-high heat. Add onion and cook, stirring, about 5 minutes or until translucent, adding little water if necessary to prevent sticking. Stir in ginger and cook 1 minute, stirring. Add 8 1/2 cups water, peas and sweet potato and bring to a boil. Reduce heat to a simmer, cover and simmer for 1 hour.

Uncover and continue to simmer 15 minutes. Carefully purée soup with a hand held immersion blender or in batches in a blender until smooth and creamy. Garnish with pumpkin seeds.

Nutritional Info: 
Per Serving:290 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 30mg sodium, 44g carbohydrate (2g dietary fiber, 5g sugar), 18g 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.

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