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 Notes: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.
This recipe originally appeared on GratefulGrazer.com.