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.
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Carrot ginger sweet potato soup is a warm and comforting entree or side for the fall and winter seasons. Topped with sustainable and protein-packed split peas!
- 2 cups cooked split peas (see note)
- 2 tablespoons vegetable oil
- 1 cup diced sweet onion (1/2 large)
- 3 ⅓ cups diced sweet potato (2 medium)
- 3 cups diced carrots
- 4 cups vegetable broth
- 4 cloves minced garlic
- 2 teaspoons grated ginger
- 1 tablespoon turmeric
- Salt and pepper
- Chopped chives
- Fresh basil
- Plain yogurt (dairy or dairy-free)
Heat oil in a large stock pot over medium-high heat. Add onion and cook 5 minutes, or until trasnslucent.
Stir in sweet potatoes and carrots, and cook, stirring occasionally, 10 minutes, or until softened.
Stir in broth, garlic, ginger, turmeric, and salt and pepper. Bring to a boil, and then reduce heat to a simmer, and cook 20 minutes, or until vegetables are tender. Remove from heat.
Use an immersion blender or ladle the soup (in batches if needed) into a blender container. Blend on high 2-3 minutes, or until soup is pureed and smooth.
Stir in cooked split peas, and garnish with chives, basil, and plain yogurt if desired.
Preparation time includes time to cook dry peas. To prepare, add rinsed dry peas to a pot of boiling water. (Use 6-8 cups water for every 2 cups of peas.)
Simmer gently with a tilted lid until desired tenderness reached, about 20-30 minutes. Drain excess water (if any) and refrigerate in an airtight container up to one week.