This Carrot Ginger Soup with sweet potatoes and split peas is sponsored by USA Pulses & Pulse Canada. As a proud pulse partner, I’m sharing a series of healthy recipes featuring chickpeas, dry peas, lentils, and beans this year. (Bookmark the series index for easy access to all of my #HalfCupHabit recipes!)
If you’ve been around a while, you already know the drill. With each seasonal shift, I declare that this, my friends, is the all-time best season for fresh fruits and vegetables. (Shiny new object syndrome, much?)
But seriously, fall produce is where it’s at—especially if you stand staunchly on the side of Team Casual Comfort Food, like I do. And nothing screams cozy like garden fresh carrots, seasonal sweet potatoes, and Colorado sweet onion. Plus, a few of my go-to herbs and spices—think garlic, ginger, turmeric, basil, and chives—all mixed into a simple, satisfying, fall soup you can make ahead of time.
I used to think of soup as a starter or side dish only, but much like you can doctor up an entree salad to give it some more bulk, you can also easily transform a soup like this one into a nourishing, nutrient-packed, main dish.
My secret? Include pulses. Better known as beans, chickpeas, lentils, and dry peas, pulses are budget-friendly, environmentally sustainable, and packed with fiber and protein to keep you going for hours. I added cooked split peas to this soup, and I’m fully convinced it’s the best way to enjoy what’s undoubtedly the all-time greatest season for fresh produce. And that’s not changing anytime soon.
#ad Healthy, flavorful Carrot Ginger Soup #recipe. Packed with #fall vegetables and spices!Click To Tweet
- 2 cups cooked split peas see note
- 2 tablespoons sunflower oil or cooking oil of choice
- 1 cup ½ large diced sweet onion
- 3 ⅓ cups 2 medium diced sweet potato
- 3 cups diced carrots
- 4 cups vegetable broth
- 4 cloves minced garlic
- 2 teaspoons ginger
- 1 tablespoon turmeric
- Salt and pepper
- Optional toppings: chopped chives fresh basil, plain yogurt (I used dairy-free Kite Hill brand)
- If needed, cook dry split peas according to package instructions (see note) and set aside.
- Heat oil in a large stock pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add sweet potatoes and carrots, and cook, stirring occasionally, about 10-15 additional minutes. Add broth, garlic, ginger, turmeric, and salt and pepper. Bring to a boil, and then reduce heat to a simmer, and cook until vegetables are tender and soup is aromatic, about 20 minutes. Remove from heat.
- Use an immersion blender to puree, or ladle the soup (in batches if needed) to a blender, and blend on high until smooth, about 2-3 minutes.
- Divide pureed soup between serving bowls. Stir in cooked split peas, and top with chives, basil, and plain yogurt if desired. Store in the fridge for up to one week. Enjoy!
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