Golden Soup (Plant-Based Protein + Anti-Inflammatory)
A creamy golden vegetable soup made with carrots, sweet potatoes, ginger, and warming spices. Yellow split peas add plant based protein and help create a nourishing anti inflammatory soup that is perfect for meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 5 large carrots sliced
- 3 medium sweet potatoes cubed
- 6 cloves garlic minced
- 1 inch fresh ginger grated
- 1 cup dried yellow split peas
- 1 teaspoon cumin
- ½ teaspoon curry powder
- ½ teaspoon smoked paprika
- 2 tablespoons tomato paste
- 6 cups broth plus more for thinning
- 1 14 ounce can full fat coconut milk
- 2 teaspoons salt more to taste
- ½ teaspoon black pepper
- Juice of 1 lime
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and sweet potatoes and sauté for about 5 minutes until they begin to soften.
- Stir in garlic, ginger, cumin, curry powder, smoked paprika, and tomato paste. Cook for about 1 minute until fragrant.
- Add split peas, broth, and coconut milk. Stir to combine.
- Bring to a simmer and cook for 35 to 40 minutes until the split peas are soft and the vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in lime juice and season with salt and pepper to taste.
- If the soup is too thick, add additional broth until it reaches your desired consistency.
Notes
- This soup thickens as it sits. Add a little broth or water when reheating.
- For deeper flavor, you can roast the vegetables before adding them to the pot.
- This soup stores well in the refrigerator for up to 4 days and freezes well.
- Each serving contains about 320 calories, 12g protein, and 10g fiber.
