Vegan Butternut Split Pea Soup
Author -Yields: 6 servings
Ingredients
- 1 cup yellow split peas (200g; you can substitute green split peas)
- 1 tablespoon olive oil
- 1 white or yellow onion, chopped
- 3 carrots carrots, peeled or scrubbed and diced
- 2 cloves garlic, minced
- 1 small butternut squash, seeded, peeled, and cut into 1-inch cubes (1lb/455g after preparation)
- 4 cups vegetable broth (960ml)
- 2 teaspoons sweet curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4-ingredient vegan sour cream (optional; substitute store-bought vegan sour cream or unsweetened, plain vegan yogurt)
Instructions
- Heat the oil in a large, heavy-bottomed pot over medium high heat. Add the onion and carrot. Sauté for 7 minutes, or until the onions are clear and the carrots are soft. Add the garlic and cook, stirring frequently, for another 2 minutes.
- Add the squash, split peas, broth, curry powder, turmeric, cumin, salt, and pepper to the pot, along with 2 cups of water. Bring everything to a boil and reduce to a simmer.
- Cover and simmer the soup for 1 hour, or until the split peas are tender (they’ll still retain their shape). Uncover, taste, and adjust the salt and pepper as needed.
- You can serve the soup chunky or use an immersion blender to blend it partially or entirely. Serve, with a spoonful of vegan sour cream or unsweetened vegan yogurt if desired.