Golden Yellow Split Pea Soup
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 305
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 39
- Dietary Fiber
- 14
- Sugar
- 7
- Protein
- 13
- Cholesterol
- 15
- Sodium
- 621
- Total: 1 hr 5 min
- Active: 20 min
Ingredients
3 tablespoons canola oil
1 yellow onion, finely chopped (1 1/2 cups)
2 cloves garlic, minced
2 large carrots, finely chopped (1 1/2 cups)
1 large stalk celery, finely chopped (3/4 cup)
1 teaspoon ground turmeric
One 14-ounce package dried yellow split peas, rinsed
One 32-ounce carton vegetable broth
1 tablespoon fresh thyme leaves, plus more for garnish, optional
Kosher salt and freshly ground black pepper
One 8-ounce carton sour cream
1 teaspoon smoked paprika
Directions
- Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, carrots, celery and turmeric and cook until the vegetables are tender, about 5 minutes. Add the peas, vegetable broth, thyme and 1/2 teaspoon each salt and pepper.
- Bring to a boil; cover, reduce the heat to low and simmer until the peas are tender and the soup is thickened, 40 to 45 minutes. Stir in 1 to 2 cups water at the end of cooking if the soup is too thick.
- Meanwhile, stir together the sour cream, paprika and 1/4 teaspoon each salt and pepper. Spoon the soup into serving bowls and top with the sour cream. Garnish with thyme, if desired.