Split Peas Soup with Sweet Potato

Split Pea Soup with Sweet Potato – Fiber-loaded and packed with flavor, this creamy split pea soup is a comforting vegetarian meal for chilly winter nights. You can easily adapt the recipe for Instant Pot or slow cooker if you like. Finish it with coconut milk if you like your soup a bit thinner. Enjoy!

by Christina Cherrier

Christina Cherrier

Christina Cherrier is a recipe developer and editor for Eatwell101 since 2011. She specializes in savory recipes, quick dinner options, and holiday menus. She is a professionally trained cook and worked as a consultant in the hospitality industry.

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Updated Aug 5, 2020

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Ingredients list for the split pea soup

• 1 1/2 cup split peas and lentil soup mix
• 4 cups (1l) water or vegetable broth
• 1 medium yellow onion, finely chopped
• 1 teaspoon garlic powder
• 2 medium tomatoes, diced
• 1 medium sweet potato, peeled and cut into chunks
• 1 tablespoon extra virgin olive oil
• Salt and fresh cracked black pepper
• Fresh thyme leaves + for garnish
• 1 teaspoon turmeric powder
• ½ teaspoon chili flakes, optional

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. In a medium pot add sweet potato, split peas, onion, tomato, celery, turmeric, thyme, garlic powder, a tablespoon olive oil, and chili flakes, cover with vegetable broth or water and bring to a boil.

2. Simmer for 20 – 30 minutes over low heat, then adjust seasoning.

3. Process two or three times with an immersion blender, or in a blender until you obtain desired creaminess.

4. Divide into serving bowls, add a dollop Greek yogurt, garnish with black pepper, crushed red chili pepper flakes and thyme sprigs and serve warm. Enjoy!

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