Creamy Yellow Split Pea Soup with Sweet Corn
This creamy yellow split pea soup with sweet corn and turmeric is a vibrant, comforting bowl of warmth. It’s made with earthy yellow split peas, the natural sweetness of fresh corn, and the subtle, warming flavors of turmeric. This bowl of soup is deliciously thick, with a creamy texture that makes it perfect for cold days or as a nourishing meal any time of year.
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Servings: 6 servings
Equipment
- 1 large soup pot
- 1 high-powered blender or immersion blender
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 1 tablespoons olive oil
- 1 medium yellow onion or white onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 6 cups (1,410 grams) low-sodium vegetable broth
- 1½ cups (338 grams) yellow split peas rinsed and drained
- 1 medium Yukon gold potato or russet potato Peeled and diced
- 2½ cups (410 grams) sweet corn kernels canned, frozen, or from 4 ears corn
- 1 teaspoon ground turmeric
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- ¾ teaspoon smoked paprika
- ¾ teaspoon ground turmeric
- 1 teaspoon fine sea salt plus more to taste
- ¼ teaspoon fresh ground black pepper
- ¾ cup (170 grams) (170 grams) full-fat coconut milk, refrigerated water drained
- 1 tablespoon apple cider vinegar or fresh lemon juice
- Garnish with fresh chives, extra corn kernels, parsley, or a pinch of red pepper flakes.
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the onions and celery, and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.1 tablespoons olive oil, 1 medium yellow onion or white onion, 2 stalks celery, 3 cloves garlic
- Stir in the vegetable broth (or water), yellow split peas, diced potato, corn, smoked paprika, turmeric, sea salt, and black pepper. Raise the heat to bring the mixture to a boil.6 cups low-sodium vegetable broth, 1½ cups yellow split peas, 1 medium Yukon gold potato or russet potato, 2½ cups sweet corn kernels, 1 teaspoon ground turmeric, 1 teaspoon fine sea salt, ½ teaspoon black pepper, ¾ teaspoon smoked paprika
- Reduce the heat to low, cover the pot, and simmer the soup for about 45 minutes, stirring occasionally. Cook until the split peas are completely tender and the potato has softened.
- Use an immersion blender to partially purée the soup directly in the pot, leaving some texture for a heartier feel. Alternatively, transfer about half of the soup to a blender, purée until smooth, then return it to the pot.
- Stir in the solids from refrigerated full-fat coconut milk or your chosen substitute, and add the apple cider vinegar (or lemon juice) for a touch of tang. Taste and adjust seasoning if needed.¾ cup (170 grams) full-fat coconut milk, refrigerated, 1 tablespoon apple cider vinegar
- Ladle the steaming hot soup into bowls and garnish with optional toppings like chopped chives, extra corn kernels, fresh parsley, a sprinkle of red pepper flakes, or a dash of hot sauce at the end for added heat. Serve warm and enjoy!Garnish with fresh chives, extra corn kernels, parsley, or a pinch of red pepper flakes.
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Notes
- No need to pre-soak split peas before cooking.
- Soup may thicken while cooking or when puréeing. Use extra broth or water to thin soup as needed.
- Instructions for Instant Pot and Crock Pot are in the recipe post.
- Store cooled soup in an airtight container for up to 4 days. The soup will thicken, so add a little vegetable stock or water when reheating.
- Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
- Reheat on the stovetop over medium-low heat, stirring frequently, until warmed through.
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