Smoky, creamy, and completely satisfying... this vegan recipe is a cinch to make and freezes well. Yellow split peas offer healthy nutrition, rich in fiber and protein. This easy, gluten-free soup will feel like a warm hug.
To make the Smoky Yellow Split Pea Soup: In a large pot, combine the onion, carrot, sweet potato, and celery. Add the turmeric, smoked paprika, red chili flake, and thyme. Cover and sweat vegetables over medium heat, 7-10 minutes, until onions are translucent and spices are aromatic. Stir often to prevent browning.
Rinse the split peas under running water until there is no foam. Add the split peas to the pot. Add the garlic, bay leaf, and water.
Cover, bring to a boil, and reduce to a simmer.
Simmer until the split peas until completely tender, anywhere from 30-45 minutes, depending on how old the peas are.
To puree the soup: Remove the bay leaf. Use an immersion blender or transfer the mixture to a standing blender. Puree until creamy. Season liberally with salt and pepper. Taste to adjust seasoning.
Serve immediately.
Top with Creamy Dill Avocado dip for a cool finish.