Best 2 Split Pea And Sweet Potato Soup Recipes

Welcome to a delectable journey where flavors dance harmoniously in a symphony of taste. Embark on a culinary adventure as we unveil the secrets behind two enticing soup recipes that are sure to tantalize your taste buds. First, let's delve into the Split Pea and Sweet Potato Soup, a hearty and wholesome creation that brims with rustic charm. This comforting soup showcases the perfect balance between earthy split peas, naturally sweet potatoes, and a symphony of aromatic spices. Its velvety texture and rich flavors make it an instant classic, perfect for chilly days or a cozy night in.

Next, we present the Sweet Potato and Coconut Soup, an exotic and vibrant delight that will transport you to tropical paradise. This creamy and flavorful soup features a harmonious blend of roasted sweet potatoes, rich coconut milk, and a hint of zesty ginger. Its vibrant orange hue and captivating aroma will entice your senses, while its smooth and satisfying texture will leave you craving more. Whether you're a seasoned soup enthusiast or a culinary novice, these recipes promise an unforgettable taste experience that will leave you wanting seconds. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary journey together!

Here are our top 2 tried and tested recipes!

MOOSEWOOD GOLDEN SPLIT PEA AND SWEET POTATO SOUP

Moosewood Golden Split Pea and Sweet Potato Soup image

I wanted to save this before I tried it. It is a bit different from the other Moosewood Golden Split Pea Sweet Potato Soup already posted on Zaar. This came from a January 1992 Bon Appetit article on the Moosewood Restaurant.

Provided by Marysdottir

Categories Vegetable

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon fresh ginger, minced
2 teaspoons cumin, ground
2 teaspoons coriander, ground
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
7 cups water (or more if needed)
1 large sweet potato, peeled, diced
1 1/2 cups dried yellow split peas
6 tablespoons nonfat yogurt
6 lime slices
chopped fresh cilantro (to garnish)

Steps:

Heat oil in large saucepan over medium high heat. Add onion and jalapeno and saute until tender, about 3 minutes.
Stir in ginger and next 4 ingredients and cook 1 minute.
Mix in 7 cups water, sweet potatoes and split peas.
Bring to a boil, reduce heat to medium low, cover and simmer about 1.5 hours until potatoes and peas are very tender.
Whisk soup vigorously for a smoother texture and thin with additional water if needed.
Season with salt and pepper.
Top each serving with a tablespoon of yogurt, a lime slice and some cilantro to serve.

Nutrition Facts : Calories 227.6, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.3, Sodium 41.6, Carbohydrate 37.8, Fiber 13.8, Sugar 6.9, Protein 13.7

SPLIT PEA AND SWEET POTATO SOUP

SPLIT PEA AND SWEET POTATO SOUP image

Categories Soup/Stew Bean Potato Low Fat Quick & Easy Low Cal Wheat/Gluten-Free Winter Healthy Vegan

Yield 4

Number Of Ingredients 12

Ingredients

1 cup yellow split peas
4 cups vegetable broth
1 medium sweet potato, peeled and cut into 1/2-inch slices
7 whole green cardamom pods
1 tbsp ghee (clarified butter) or canola oil
1 medium yellow onion, chopped
1 tsp garam masala
1/2 tsp ground cumin
Lemon juice
Cayenne pepper
1/8 tsp fine sea salt
Ground black pepper, to taste

Steps:

Stovetop method: Soak the peas in water to cover overnight. Drain and rinse. Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce heat to a simmer and cover. Simmer for an hour. Heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir and cook 5 minutes more. Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper to taste. Slow cooker method: Place peas, broth, sweet potato and cardamom pods in a slow cooker. Cook on high for 4 to 6 hours or on low for 6 to 8 hours, adding additional broth or water to thicken if needed. When ready to serve, heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook 10 minutes, stirring often. Add the spiced onions to the slow cooker. Stir, cover and cook 15 minutes longer on high heat. Remove cardamom pods and season the soup with lemon, cayenne and pepper.

Tips:

To make the soup creamier, use an immersion blender to blend a portion of the soup until smooth before adding the sweet potatoes.
If you don't have an immersion blender, you can also blend the soup in batches in a regular blender.
For a thicker soup, add more split peas or sweet potatoes.
For a thinner soup, add more vegetable broth or water.
Season the soup to taste with salt, pepper, and other spices.
Garnish the soup with fresh herbs, such as parsley, cilantro, or chives.

Conclusion:

This split pea and sweet potato soup is a hearty, flavorful, and nutritious meal that's perfect for a cold day. It's also a great way to use up leftover sweet potatoes. The soup can be made ahead of time and reheated, making it a convenient option for busy weeknights.

If you're looking for a delicious and healthy soup recipe, this split pea and sweet potato soup is a great choice. It's sure to become a family favorite!

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