Soup Season is upon us! During the months of October and November I crave creamy soups. And my favorite creamy soups are created with pureed vegetables, so they’re naturally dairy free and extremely healthy. This week I made a split pea soup that was so wonderful that the smell of it turned heads in the lunch room.
What made it so incredible?
Fresh herbs. Mint and basil.
Herbed Split Pea Soup
- 1 medium yellow onion, chopped
- 2 T. olive oil
- 3 cloves garlic, minced
- 2 carrots (about 1 c. chopped)
- 2 inches ginger, finely chopped
- 2 1/4 c. dried (16 oz package)
- 7 c. water
- 1 c. fresh basil, loosely packed
- 1/4 c. fresh mint, loosely packed
- 1 tsp. smoked paprika
- 1 tsp. sea salt
1. Saute onion and garlic in olive oil in a large soup pot until onions are translucent. Add carrots and ginger and saute 3 more minutes.
2. Rinse peas and remove any debris such as little stones. Add peas and 7 cups of water to the soup pot and bring to a boil. Reduce heat to simmering. Cover and simmer for 40 minutes.
3. Stir in remaining ingredients until the herbs wilt and puree soup in a or high-powered blender in small batches.
4. Return to soup pot and heat on low for 30 minutes or until ready to serve.
Other creamy soups that are perfect for Fall:
- Carrot Curry Soup
- Curried Carrot Ginger Soup
- Poblano Soup
- Pureed Turnip and Potato Soup
- Slow Cooker Butternut Squash and Split Pea Soup
- Spicy Orange Sweet Potato Soup
- Sweet Cherry Lentil Soup
And if you’re in the mood for something raw:
- What’s your favorite kind of creamy soup?
- What do you crave in the Fall?
- Do you make split pea soup? If so, what’s your secret ingredient?