Home Recipes 5 Spice Yam Yellow Split Pea Soup with Peanuts

5 Spice Yam Yellow Split Pea Soup with Peanuts

The 5 Spice Yam Yellow Split Pea Soup with Peanuts by Claudia’s Mesa is rich in color and has a velvety texture that goes nicely with the crunch of peanuts on top.

Featuring USA Pulses

Ingredients

	Soup
2 medium	yam, peeled and cut in cubes
2 tbsp	olive oil
1 large	carrot, chopped
1 medium	parsnip, chopped
1 small	onion, sweet; chopped
1,870 ml	water
337 g	split peas, yellow, dried
400ml	coconut milk, unsweetened
1 tsp	salt
125 g	peanuts, Spanish; chopped, as garnish
	cilantro, chopped, as garnish
	Thai basil, as garnish
	5-C Spices
2 tbsp	curry powder, Madras yellow
2 tbsp	cumin, ground
2 tbsp	chili powder, chipotle; or smoked paprika
2 tbsp	salt
1 tbsp	cilantro, ground
1 tbsp	cinnamon

Step 1
Heat oven to 190°C. In a bowl add the spice mix and 1 tbsp of the olive oil. Add the yams.
Step 2
Toss the bowl so yams coat evenly.
Step 3
Line a cookie sheet with parchment paper and place the yams so they are spaced and can roast throughout.
Step 4
Roast for about 30 minutes or until yams are soft and caramelized.
Step 5
Meanwhile, in a soup pot, heat the remaining tablespoon of olive oil. Add the carrot, parsnip, and onion and saute for about 4 minutes. Season with salt.
Step 6
Add 700 ml of the water and the peas and bring to a boil.
Step 7
Lower heat and cover. Simmer for about 45 minutes to an hour, or when peas are tender.
Step 8
Add 700 ml more of the water and stir. You will notice mixture is beginning to thicken. Cover.
Step 9
Add the cooked yams to the pot with the peas.
Step 10
You may have to add the last 470 ml of water so that the soup is creamy. Cover until the peas are cooked.
Step 11
Puree with an immersion blender.
Step 12
Finish the soup with the coconut milk. Stir and allow the soup to warm up.
Step 13
Portion in 4 bowls and top with peanuts and herbs.

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Beverages

5 Spice Yam Yellow Split Pea Soup with Peanuts

Ingredients

Soup

5-C Spices

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