Golden Split Pea & Sweet Potato Soup

This is Indian-spiced split pea soup taken in a completely different direction than the usual ham-heavy version. Golden yellow split peas and sweet potato simmer for 90 minutes with cumin, coriander, turmeric, cinnamon, fresh ginger, and jalapeno until everything melts into a thick, warmly spiced bowl.

The spice combination is what makes this stand out. Cumin and coriander are the base, turmeric gives it that golden color, cinnamon adds a surprising warmth, and the minced jalapeno brings a slow, building heat that you feel at the back of your throat. Cooking the spices in oil with the onion for a full minute before adding liquid blooms their flavors and deepens the whole soup.

Sweet potato breaks down during the long simmer and naturally thickens the broth, making it velvety without any cream or roux. A vigorous whisking at the end smooths the texture while still leaving some body from the split peas.

The garnish makes this complete. A dollop of cool yogurt, a squeeze of lime, and fresh cilantro on each bowl add acid, creaminess, and brightness that wake up the earthy spices.

Chef Tips

• Seed the jalapeno for mild heat, or leave the seeds in if you want a spicier soup
• This soup thickens considerably as it sits. Thin with water when reheating
• Whisking vigorously at the end breaks up the sweet potato and peas without needing a blender. Leave it slightly chunky for more texture
• Prepare a day ahead. The flavors marry and deepen overnight

Variations

• Coconut version: Replace 2 cups of water with coconut milk for a richer, creamier soup
• Red lentil swap: Use red lentils instead of yellow split peas to cut cooking time to 30 minutes
• Smoky finish: Stir in ½ teaspoon smoked paprika at the end for a hint of smokiness