8 c water (do NOT use vegetable broth, as the salt will increase the peas’ cook time)
1½ c yellow split peas (I used Goya brand)
½ tsp granulated garlic
1 Tbsp + ½ tsp curry powder
2 c frozen corn, thawed
2 medium sweet potatoes, peeled and cut into ½” cubes (about 4 c of cubes)
8 dried apricots, chopped (2 oz)
Salt to taste, if desired. (I don’t use any.)
Directions
Pick over and rinse split peas. Set aside.
Sweat chopped onion in a large, dry pot over medium heat for 5 minutes. Stir frequently, especially towards the end, to prevent sticking.
Add water, peas, garlic, and curry powder, and bring to a boil.
Reduce heat and simmer, covered, for 30 minutes.
Add sweet potatoes and corn and return to a simmer. Simmer, covered, for another 25 minutes, stirring occasionally.
Add chopped dried apricots and simmer 5 more minutes, or until split peas and sweet potatoes are tender.
Remove from heat and season lightly with salt, if desired. Puree right in the pot using an immersion (stick) blender. (Add up to ½ c water if you like a thinner consistency.) You can also cool and puree (carefully!) in batches in a blender, filling the blender no more than halfway each time.
Garnish with cracked black pepper, fresh cilantro, and enjoy! I recommend serving with a thick wedge of homemade buckwheat bread and (of course!) a salad.