Split Pea and Sweet Potato Soup
- 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
- 1/4 teaspoon ground black pepper
Stovetop method: Soak the peas in water to cover for at least 6 hours or overnight. Drain and rinse.
Heat ghee in a medium pot over medium heat.
Add onion, garam masala and cumin and cook until translucent and fragrant, about 10 minutes, stirring often.
Add the vegetable broth and bring to a boil.
Add soaked peas, sweet potato and cardamom pods.
Reduce heat to a simmer and cover.
Simmer until tender, about an hour.
Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper.
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.
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- 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
- 1/4 teaspoon ground black pepper