8 1/2 cups water
1 large onion, chopped (about 2 cups)
1 tablespoon freshly grated ginger
2 cups dried yellow split peas
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1/2 cup toasted pumpkin seeds

Bring 1/2 cup water to simmer in a large saucepot over medium-high heat. Add onion and cook about 5 minutes or until translucent. Stir in ginger and cook 1 minute, stirring. Add remaining 8 cups water, peas and sweet potato cubes and bring to a boil. Reduce heat to a simmer, cover and simmer for 1 hour.

Uncover and continue to simmer 15 minutes. Carefully purée soup with a hand held immersion blender or in batches in a food processor until smooth and creamy. Garnish with pumpkin seeds.

Per serving (about 14oz/387g-wt.): 290 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 30mg sodium, 44g total carbohydrate (2g dietary fiber, 5g sugar), 18g protein

Recipe from Whole Foods

My Modifications
I omitted the ginger (didn’t have any)
Added a tiny bit of salt
Served with a few broken up water crackers and only a small amount of seeds

Absolutely delicious! I look forward to having this all week long for lunch. Next time I’ll probably halve the recipe because it made a large amount! Good for a family of four as a main, or sides for 8.