Creamy Split Pea Turmeric & Red Lentil Vegetable Soup

This hearty winter vegan vegetable soup is loaded with good-for-you ingredients and tastes incredible. It is creamy, full of pungent flavor and will warm your body (and soul) from the inside out.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large pot over medium heat. Add the oil, onion, carrots, celery, salt and pepper and cook for 5 minutes until veggies begin to soften.

Step 2

Stir frequently for even cooking.

Step 3

Add the garlic and turmeric and cook for another minute.

Step 4

Add the tomatoes (and their juices), red lentils, split peas and the Imagine Organic Vegetable Broth and bring to a boil.

Step 5

Once boiling, turn down heat and let simmer uncovered for one hour until split peas are soft.

Step 6

Stir occasionally.

Step 7

Meanwhile make the almond cream sauce. Drain and rinse the soaked almonds and add to a high speed blender.

Step 8

Add fresh water and blend on high speed for at least one minute.

Step 9

Check the sauce to ensure it is smooth and creamy.

Step 10

Once split peas are soft, turn off heat. Stir in fresh parsley and almond cream sauce.

Step 11

Season to taste and serve. Garnish with freshly ground black pepper, fresh diced parsley and a drizzle of almond cream sauce if desired.

Step 12

Store leftovers in an airtight container in your refrigerator for up to one week or in your freezer for two months.

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