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+ servings
5 from 1 vote
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Yellow Split Pea Soup

Tumeric and Cumin give a kick and pump up the health benefits in this super soup
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Appetizer, Soup, lunch
Keyword: Soup, vegetarian, Tumeric, vegan
Servings: 6 people
Calories: 304kcal


  • immersion blender or food processor


  • 16 oz bag of yellow split peas
  • 1 tbsp extra virgin olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 2 cups vegetable broth
  • 4 cups water
  • ¾ tsp tumeric
  • ½ tsp cumin
  • tsp coriander
  • tsp cayenne pepper
  • ¾ tsp salt
  • ½ tsp ground black pepper
  • 1 bay leaf
  • 1 tbsp chopped fresh parsley optional


  • Add olive oil to large soup pot over medium heat
  • add onions and carrots and saute until soft. Around 5-8 minutes
  • rinse the yellow split peas and add to pot
  • mix in tumeric, cumin, cayenne pepper, coriander, salt and pepper
  • pour in vegetable broth and water and stir often until boiling. Make sure split peas aren't sticking to bottom of pot.
  • reduce heat and add bay leaf
  • simmer for 1½ hours stirring every 10 min or so until split peas are tender
  • Remove bay leaf
  • blend soup using an immersion blender or food processor.
  • garnish with chopped fresh parsley if desired


Note: If soup is too thick add some more vegetable broth to thin it out.


Serving: 1person | Sodium: 640mg | Calcium: 63mg | Vitamin C: 5mg | Vitamin A: 3866IU | Sugar: 9g | Fiber: 20g | Potassium: 861mg | Calories: 304kcal | Saturated Fat: 1g | Fat: 3g | Protein: 19g | Carbohydrates: 52g | Iron: 4mg