This creamy yellow split pea soup with sweet corn and turmeric is 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.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Yellow split peas add a mild, slightly sweet flavor to this soup, while the turmeric adds a beautiful golden color. Sweet corn kernels adds a pleasant sweetness that balances the savory flavors beautifully, and pairs well with a thick piece of cornbread made with sweet potato.
It’s one of those dishes you’ll want to make again and again, thanks to its simplicity and the fact that it’s both hearty and light. Like an upgrade to the classic split pea soup recipe.
This soup recipe is like a yellow split pea corn chowder with sweet corn. And if you're like me, you might even enjoy it with some gluten-free crusty bread or cassava tortillas on the side for a complete, cozy meal.
For an extra touch, I love topping it with fresh herbs like parsley or chives for added color and flavor. And who needs a ham hock when you have smoked paprika and a few cloves garlic to deepen the flavors.
If you like simple healthy soups, and are looking for more cozy soup recipes, try my roasted butternut squash and cauliflower soup, spicy red lentil soup, creamy potato corn chowder, and this white bean and mushroom soup.
Jump to:
Why You'll Loe This Creamy Split Pea Soup Recipe
- Rich, Creamy Texture: The natural starch in yellow split peas and russet potato with added coconut milk, gives this soup velvety texture while keeping it dairy-free.
- Simple Ingredients: Using pantry staples like split peas, onions, celery, and sweet corn, this soup comes together easily.
- Warm and Comforting Flavors: Infused with turmeric and smoked paprika, this soup offers a depth of flavor with a hint of smokiness without the need of a ham bone, perfect for cozy evenings.
Recipe Ingredients
You'll need the following ingredients to make sweet corn split pea soup:
Ingredient Notes:
- Olive Oil: Used to sauté the vegetables, enhancing the flavor base of the soup. Feel free to substitute with avocado oil if preferred.
- Yellow Onion (or White Onion): Adds a sweet, aromatic flavor to the soup. Either variety works well.
- Celery: Provides a subtle crunch and depth of flavor that complements the other ingredients.
- Garlic: Adds a savory and aromatic element to the soup. Fresh garlic is best, but a teaspoon of garlic powder can work in a pinch.
- Vegetable Broth (or Water): Creates the soup's flavorful base. Opt for a low-sodium broth to better control the seasoning. Chicken broth or chicken stock can be used if not keeping the recipe vegan.
- Yellow Split Peas: The star ingredient, these add a creamy texture and natural thickness to the soup. If unavailable, green split peas are a great substitute (not fresh green peas).
- Potato (Yukon Gold or Russet): Adds creaminess and body to the soup. For a sweeter twist, substitute with sweet potatoes.
- Sweet Corn: Use fresh kernels from about four ears of corn, can corn or frozen corn for ease. Adds a natural sweetness and texture.
- Smoked Paprika & Turmeric: Offers a mild smokiness that complements the sweetness of the corn and the earthiness of the split peas.
- Full-Fat Coconut Milk: Use the solids from refrigerated coconut milk for a rich, creamy texture. Substitute with cashew cream or a sprinkle of nutritional yeast for a creamy, dairy-free alternative.
- Apple Cider Vinegar: Adds a tangy brightness that balances the richness of the soup. Fresh lemon juice works as an excellent substitute.
- Optional Toppings: Garnish with fresh chives, extra corn kernels, parsley, or a pinch of red pepper flakes for added flavor and visual appeal.
See recipe card below for all ingredients and quantities.
How to Make Creamy Yellow Split Pea Soup
- Sauté the Aromatics: 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.
- Build the Base: 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.
- Simmer to Tenderness: 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.
- Blend for Creaminess: 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.
Finish with Creaminess and Brightness: 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.
- Serve and Enjoy: 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!
Instant Pot Method
Using the sauté setting, heat oil, add onions and celery and sauté for 10 minutes or until softened. Press cancel. Add split peas, only 4 cups of vegetable broth (less liquid will evaporate using the instant pot), potatoes, corn, paprika, turmeric, salt and pepper. Stir.
Put on lid and seal. Set to pressure cook high for 15 minutes. Allow steam to release naturally after cooking.
When done, remove lid. Purée half the soup with an immersion blender, or in a food processor or vented high-speed blender. Stir in coconut milk and apple cider vinegar.
Crockpot or Slow Cooker Method
In a medium sized pan on the stovetop, heat oil, add onions and celery and sauté for 5-7 minutes or until softened. (You can omit this step and place all ingredients in crockpot. The soup will result in a little less depth of flavor you get from sautéing).
Add split peas, vegetable broth, potatoes, corn, paprika, turmeric, salt and pepper to a 4-6 quart crockpot. Stir. Allow to cook on low for 7-8 hours.
When done purée part of the soup with an immersion blender, or half the soup in a food processor or vented high-speed blender. Stir in coconut milk and apple cider vinegar.
Expert Tips
- Rinse and Sort Split Peas: Rinse the split peas thoroughly and pick out any small stones or debris before cooking for the best texture.
- Thin as Needed: Split peas thicken as they cook. If the soup becomes too thick, add vegetable stock or water to achieve your preferred consistency.
- Purée for Creaminess: For a creamy texture, blend the soup with an immersion blender. For a chunkier consistency, blend less of the soup or mash it with a potato masher.
Serving Suggestions
- Add a Protein: Top with shredded chicken, a side of zesty Italian chicken wings, skinless boneless turkey breast, or chicken muffins for a heartier meal.
- Pair With Crusty Bread: Serve alongside a slice of crusty bread, sweet potato cornbread or gluten-free crackers for dipping.
- Top with Fresh Herbs: Garnish with fresh parsley, chives, or cilantro for extra color and flavor.
- Pair with a Hearty Salad: Serve alongside a crunchy kale salad or roasted Brussels sprouts for a balanced meal. Try prosciutto Brussels sprouts for a meatier option.
Storage Tips
- Refrigerator: 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.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
- Reheating: Reheat on the stovetop over medium-low heat, stirring frequently, until warmed through.
More Main Dishes to Pair With Soup
📖 Recipe
Creamy Yellow Split Pea Soup with Sweet Corn
Equipment
- 1 large soup pot
- 1 high-powered blender or immersion blender
Ingredients
- 1 tablespoons (2 tablespoons) olive oil
- 1 medium (1) yellow onion or white onion, diced
- 2 stalks (2-3) celery, diced
- 3 cloves garlic, minced
- 6 cups (1419 ½ ml) (1440 grams) low-sodium vegetable broth
- 1½ cups (394 g) yellow split peas, rinsed and drained
- 1 medium Yukon gold potato or russet potato, Peeled and diced
- 2½ cups 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) 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.
- 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.
- 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.
- 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!
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
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.
Helen B says
We really enjoyed this pea soup. Perfect balance of creaminess and flavor.