A hearty and flavorful soup perfect for any season, featuring yellow split peas and aromatic spices.
Heat the olive oil in a saucepan over medium heat.
Use a heavy-bottomed saucepan to ensure even heating.
Add the chopped onion and a pinch of salt, cooking until softened.
Stir frequently to prevent the onion from browning.
Stir in the minced garlic and cook for another minute.
Add garlic towards the end to avoid burning.
Add the yellow split peas, vegetable broth, curry powder, and turmeric. Bring to a boil.
Stir occasionally to prevent peas from sticking to the bottom.
Reduce the heat to low, cover, and simmer until the peas are tender, about 45 minutes.
Check occasionally and add water if the soup becomes too thick.
Blend the soup to your desired consistency using a stick blender.
For a chunkier texture, blend only half of the soup.
Taste and adjust seasoning with salt and pepper as needed.
Taste before adding salt, as the broth may already be salty.
Serve hot, garnished with a drizzle of olive oil or fresh herbs.
Serve with a side of crusty bread for a complete meal.
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