2 tsp. olive oil
2 carrots, peeled and diced
1 onion, chopped finely
1 baking potato, peeled and diced
1 sweet potato, peeled and diced
2 cloves of garlic, minced
6 cups chicken or vegetable broth, reduced-sodium
1 cup split peas, rinsed
Salt and pepper, to taste
In large soup pot, place 2 tsp. of oil; sauté the carrots, onion, potato, sweet potato and garlic.
Cook stirring until softened, about 5 minutes. Add broth and rinsed split peas and bring to a boil.
Reduce heat to low and simmer, cover until vegetables are tender and peas have broken down
(about 40 minutes). Salt and pepper to taste. If soup gets too thick, add water.
*Note: If the soup is done and is still lumpy, smash the lumps with a fork
or the back of a large spoon. I put mine into my food processor, and
after a few whirls, it is creamy smooth. For people who don’t like vegetables,
This is a delicious way to eat them.