Split Pea Soup

I used to love my dad’s split peas soup buttttt it has meat in it, so I had to come up with a veganized version of my own.

Ingredients:

2 lbs of split green peas

5 cups of veggie broth

5 cups of water

1 cup chopped onions

4 small sweet potatoes chopped

1 ½ cups chopped carrots

1 whole scotch bonnet pepper

1 tbsp. minced garlic

2 tsp. turmeric

2 tbsp. curry powder

1 tbsp. cumin

3 stalks of spring onion (scallions)

4 sprigs of thyme

2 bay leaves

1 tbsp. avocado oil (or cooking oil of choice)

Season To Taste: salt, black pepper, onion powder, garlic powder

Heat oil in a large pot, over medium high heat.
Add onions, garlic, scallion, and 1 tbsp of curry powder.
Sauté for about 2-3 minutes.
Place peas into pot and pour liquid on top (water and broth).
Add scotch bonnet and bay leaves, thyme.
Bring to a boil and simmer peas until soft (watch closely to see if you need to add more water)
In a separate pot, boil carrots and sweet potatoes until soft. (I did this to make sure everything cooks evenly. Not a fan of hard peas and mush potatoes)
Add softened potatoes and carrots to the large pot with the softened peas.
Stir well and add the rest of your curry powder and other seasonings.
Let simmer for several minutes to let the flavors come together.
Adjust salt (and other flavors) to your liking.
Remove from heat.
Remove the sprigs of thyme, bay leaves, and scotch bonnet pepper and discard.
Serve hot.
Enjoy