This is a recipe I discovered a few years ago while I was working as a chef at a yoga retreat. The thing I like about this soup is that it's simple, but also delicious. It features turmeric, which has powerful healing properties and I love a chance to add it to my diet. Plus, I love lemon and this has a nice lemony finish. I hope you enjoy!
Adapted from Wholeliving.com
3 tablespoons coconut oil
2 cloves garlic, minced
2 teaspoons grated peeled ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 cup yellow split peas
1 quart (32 ounces) vegetable broth
2 cups water
2 tablespoons fresh lemon juice (I use more, but it depends on your taste preference)
1 can chickpeas, drained and rinsed
1/4 cup sliced green onions, for garnish
Cooked brown rice, for serving
- Heat 1 tablespoon oil in a large saucepan over medium heat. Add garlic, ginger, cumin, turmeric, coriander, and cayenne. Stir and cook for about 30 seconds, until fragrant. Add split peas and broth and bring to a boil. Reduce to a simmer, cover, and cook for 30-40 minutes until peas are cooked.
- Once cooked add the soup to a blender and puree until smooth. Return soup to the pot and add 2 cups of water. Cook until warmed through, add lemon juice, and season with salt, to taste.
- Meanwhile, heat remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add chickpeas and cook, stirring occasionally, until golden brown and slightly crisp, 7 to 8 minutes. Serve soup topped with chickpeas and green onions with rice on the side.