This sweet potato & split yellow pea pureed soup recipe is adapted from one Whole Foods posted about a week ago. I'm sure their vegan version would be just fine, but a few basic alterations make the flavor soar.
My Way is the High Way
8 cups+ low-sodium chicken broth (Trader Joe's brand or Swanson Natural Goodness are best, short of homemade)
1 tablespoon each, olive oil and butter
1 large onion, diced
1 tablespoon ginger, grated or chopped fine
2 cups dry yellow split peas
2 medium sweet potatoes (Hannah variety), diced 1/2" thick (about 2 1/2 cups)
1/4 teaspoon ground nutmeg
Sriracha or Cholula hot sauce
salt & pepper
toasted pumpkin seeds (pepitas) for garnish
(Hannah Sweet Potatoes)Heat the oil & butter in a large soup pot. Saute the onion until translucent. Stir in the ginger & heat through. Add the sweet potato, peas, and 8 cups of broth. Season with about 2 teaspoons kosher salt (sea salt is saltier, so better to add a little now & more later if needed) and about 1/2 teaspoon of pepper.
Bring to a boil, then simmer covered for 1 hour, or until peas are soft. Puree with an immersion blender, or carefully transfer to a blender in batches, and puree until smooth. BE CAREFUL - it's very hot. Add more broth or water to thin out the soup. Adjust the seasoning with nutmeg and hot sauce. Serve with toasted pepitas for added flavor and texture. Goes great with my jalapeno corn bread!
Soup will continue to thicken as it cools. Cool before storing in the refrigerator, or freeze for up to 6 months. Boil to reheat, and thin with more broth or water as needed.
(photo from Whole Foods)