This hearty soup is bursting with flavor and comes together in under an hour! Earthy mushrooms and protein-packed yellow split peas simmer in a fragrant vegetable broth infused with warming Indian spices like turmeric, coriander, ginger, and garlic.

Ready in 50 minutes, serves 4

What you’ll need:

• Large pot
• 2 tablespoons grapeseed oil
• 1 cup chopped red onion
• 2 medium carrots, diced (reserve carrot tops for garnish, optional)
• 4 cloves garlic, minced
• 2-inch piece of ginger, grated
• 2 cups sliced mushrooms (white, shiitake, or your favorites)
• 4 cups vegetable broth
• 2 cups water
• 2 cups rinsed yellow peas
• 1 tablespoon ground coriander
• 1 tablespoon turmeric
• Salt and freshly ground black pepper
• Chopped fresh cilantro (optional)
• Chopped fresh chives (optional)
• Toasted sunflower seeds (optional)

Let’s make it!

1. Heat grapeseed oil in your pot over medium heat. Add the red onion and carrots, and cook for 4 minutes, or until the onion softens and becomes translucent.
2. Stir in the garlic, ginger, and mushrooms. Cook for another 4 minutes, or until the mushrooms are nicely browned. Add more oil if needed to prevent sticking.
3. Pour in the vegetable broth, water, rinsed yellow split peas, coriander, and turmeric. Bring to a boil over high heat, then reduce heat to low-medium and simmer for 25 minutes to 1 hour. Aim for the split peas to reach your desired level of softness (cook longer for a creamier texture).
4. If using, chop the carrot tops and add them to the pot during the last 5 minutes of cooking.
5. Season the soup with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh cilantro, chives, and toasted sunflower seeds (optional). Enjoy!