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Yellow split pea soup in a white bowl with a spoon in it.

Yellow Split Pea Soup

Nataliia
This yellow split pea soup is s packed with tender golden peas, aromatic vegetables, and a gentle kick of warm curry spices. It balances a hearty, earthy texture with a bright squeeze of fresh lemon at the end to make every bite pop. Filling and completely vegetarian, it is a satisfying, feel-good meal that comes together easily.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American, Indian
Servings 4
Calories 186 kcal

Equipment

  • Measuring Cup
  • measuring spoons
  • cutting board
  • knife
  • large pot
  • Immersion blender

Ingredients
  

  • 1 cup yellow split peas rinsed and sorted
  • ½ medium yellow onion
  • 1 medium carrot
  • 1 garlic clove
  • 1 Tablespoon extra virgin olive oil
  • 5 cups filtered water*
  • 1 bay leaf
  • ½ teaspoon curry powder
  • ½ teaspoon better than bouillon vegetable base
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt to taste
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh parsley, chopped

Instructions
 

  • Rinse and sort the split peas. Dice onion and garlic, cube carrots.
  • Heat the olive oil over medium heat in a large pot. Add diced carrot and onions. Cook until translucent, stirring often. Add chopped garlic and cook for another minute or two until becomes aromatic.
  • Add rinsed split peas, water, bay leaf and spices to the pot. Bring the soup to boil, cover and simmer on low-medium heat for about 30 minutes or until the peas are tender and soft.
  • Only after the peas are soft, remove the bay leaf and add ½ teaspoon of bouillon (if using) and salt to taste. Add 2 teaspoons (or more to taste) of lemon juice. Turn off the heat. Carefully, blend the soup using immersion blender for about 30-60 seconds, leaving it slightly chunky (blending is optional). Add chopped parsley. Pour into soup bowls and serve.

Notes

  • You can use vegetable broth instead of water and bouillon. 
  • Do not forget to sort and rinse the peas.
  • Store the leftovers in a airtight container for up to 3 days.
  • To reheat the soup, simply pour some in a small pot and heat it up over low heat stirring often. Add more water or broth if it is too thick.

Nutrition

Calories: 186kcalCarbohydrates: 33.5gProtein: 12.1gFat: 4.4gSodium: 346.2mgFiber: 8.4gSugar: 0.7g
Keyword soup with split peas, vegan yellow split pea soup, yellow split pea soup
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