1 cup split peas (green or yellow)
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
2 carrots, diced
1 teaspoon turmeric
Salt and pepper, to taste
Rinse and soak the split peas under cold water. If soaking, place them in a bowl, cover with water, and let them soak for a few hours or overnight. Drain well.
In a large pot, heat a splash of vegetable broth or water over medium heat. Add the diced onion and sauté until they are soft and translucent (about 5 minutes). Toss in the minced garlic and cook for an additional minute until fragrant.
Stir in the diced carrots and cook for another 3-4 minutes until they slightly soften.
Stir the soaked split peas into the pot and pour in the vegetable broth. Add the turmeric, salt, and pepper, and stir well.
Increase heat until the soup comes to a boil. Once boiling, reduce heat to low and let it simmer uncovered for about 30-40 minutes, or until the peas are tender. Stir occasionally.
Depending on your texture preference, you can blend a portion of the soup using an immersion blender for a creamy consistency while keeping some peas whole for texture.
Taste your soup and adjust the seasoning as needed.
Ladle into bowls and enjoy!
