Page 50 - Inspire Health September/October 2015

recipe Serves: 4-6
Ingredients
HEARTY
YELLOW SPLIT 1 Tbsp. coconut oil
1 tsp. ground coriander
PEA SOUP 1 tsp. smoked paprika
½ tsp. cumin
PREP TIME: 10 mins ½ tsp. turmeric
COOK TIME: 55 mins ¼ tsp. ground ginger
TOTAL TIME: 1 hour 5 mins
tsp. ground cinnamon
Author: tsp. cayenne pepper
Ashley Melillo / 1 yellow onion, diced (about 2 cups)
1 tsp. sea salt
Blissful Basil 4 cups low-sodium vegetable broth
Website: blissfulbasil.com 1 cup water
Instagram: instagram.com/ 2 cups dried yellow split peas
1 cup diced carrots
blissfulbasil 1½ cups light coconut milk
Optional Garnishes

cilantro leaves
microgreens
sliced radishes
pepitas
Instructions

• Add the coconut oil to a Dutch
oven or large stock pot over
medium heat. Add in the coriander,
paprika, cumin, turmeric, ginger,
cinnamon and cayenne pepper.
Cook for 3-4 minutes, stirring
occasionally, to draw out the
flavors of the spices.
• Add in the diced onion and sea
salt. Cook for 7-8 minutes or until
onions become translucent, stirring
occasionally to scrape spices off pan.
• Add in the vegetable broth,
water, yellow split peas and carrots.
Bring to a boil, reduce heat, cover
and simmer for 50-55 minutes,
stirring occasionally, or until yellow
peas are very tender.
• Turn off heat and use an immersion
blender to purée the soup until
smooth (about 3-4 minutes). Be
careful as you’re blending, because
the soup will be very hot. Stir in
the coconut milk and season with
additional sea salt, to taste (I usually
add in a ½ teaspoon).
• Ladle into bowl, garnish, and
serve immediately.
Nutrition Information

Serving size: of recipe; Calories:
330; Fat: 7 grams; Protein: 17 grams