Course Soups
Difficulty Moderate
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Recipe Contributed By Claudia's Mesa

Share This Recipe

5 Spice Yam Yellow Split Pea Soup

Prep Time 30 minutes
Cook Time 1 hour



  • 2 medium yam, peeled and cut in 1" cubes (about 2 cups)
  • 2 tbsp olive oil
  • 1 large carrot, chopped
  • 1 medium parsnip, chopped
  • 1 small onion, sweet; chopped
  • 8 cups water
  • 1 1/2 cups split peas, yellow, dried
  • 1 13.5 oz can coconut milk, unsweetened
  • 1 tsp salt, or to taste
  • 1/2 cup peanuts, Spanish; chopped, as garnish
  • 1/2 cup cilantro, chopped, as garnish
  • 1/4 cup Thai basil, as garnish

5-C Spices:

  • 2 tbsp curry powder, Madras yellow
  • 2 tbsp cumin, ground
  • 2 tbsp chili powder, chipotle; or smoked paprika
  • 2 tbsp salt, kosher
  • 1 tbsp cilantro, ground
  • 1 tsp cinnamon


  • Heat oven to 375. In a bowl add the spice mix and 1 tbsp of the olive oil. Add the yams.
  • Toss the bowl so yams coat evenly.
  • Line a cookie sheet with parchment paper and place the yams so they are spaced and can roast throughout.
  • Roast for about 30 minutes or until yams are soft and caramelized.
  • Meanwhile, in a soup pot, heat the remaining tablespoon of olive oil. Add the carrot, parsnip, and onion and saute for about 4 minutes. Season with salt.
  • Add 3 cups of the water and the peas and bring to a boil.
  • Lower heat and cover. Simmer for about 45 minutes to an hour, or when peas are tender.
  • Add 3 more cups of the water and stir. You will notice mixture is beginning to thicken. Cover.
  • Add the cooked yams to the pot with the peas.
  • You may have to add the last 2 cups of water so that the soup is creamy. Cover until the peas are cooked.
  • Puree with an immersion blender.
  • Finish the soup with the coconut milk. Stir and allow the soup to warm up.
  • Portion in 4 bowls and top with peanuts and herbs.