INGREDIENTS
1 large organic onions, peeled and coarsely minced
2 large organic garlic cloves, minced
2 large organic sweet potatoes, washed, ends trimmed and yucky parts removed
1 small organic yellow or white potato, washed, yucky parts removed
1/4 cup yellow split peas, rinsed
2 cops organic vegetable broth
1 small can (160 ml) or ½ regular size can organic coconut milk (full fat)
½ tsp cayenne powder (if you like spicy foods, increase to 1 tsp)
½ tsp paprika powder
Freshly ground pepper, to taste
1 tsp fine grey sea salt
TOPPING
Flax seeds (optional)
Parsley (optional)
Hazelnuts, chopped (optional)
Dash of white wine
INSTRUCTIONS
In a large soup pot, on medium heat, add a generous drizzle of olive oil (about 2-3 Tbsp), and cook the onion for a minute while you cut all the potatoes in big chunks (approx. 1").
INSTRUCTIONS
In a large soup pot, on medium heat, add a generous drizzle of olive oil (about 2-3 Tbsp), and cook the onion for a minute while you cut all the potatoes in big chunks (approx. 1").
Add the potatoes and the garlic to the onion and cook for about 6-8 minutes, stirring often, until everything starts to roast just a bit.
Add the split peas and stir. Add the broth and increase the temperature to high to bring to a boil (you want to have the water level about an inch or two over the potatoes/peas).
Cover and reduce temperature to medium-low. Cook for about 20 minutes, add the spices (except salt) and the coconut milk, blend well, and let cook for a few more minutes.
Add the salt, mix and serve right away. Top with hazelnuts if desired.
Recipe adapted from http://www.eyecandypopper.com/
