Golden Soup

1In a large pot, heat olive oil (2 tbsp) over medium heat.

2Add the chopped onion (1) and sauté until translucent, about 5 minutes.

3Stir in the minced garlic (2 cloves) and cook for another minute.

4Add the diced carrots (2) and chopped celery, and cook for 5 minutes until slightly softened.

5Sprinkle turmeric, ginger, cumin, and paprika (½ tsp) over the vegetables, and stir to coat evenly for 1-2 minutes.

6Pour in the vegetable broth (6 cups) and add the yellow split peas (1 cup). Bring to a boil, then reduce heat and simmer for 30-40 minutes until the split peas are tender.

7Season with salt and pepper to taste.

8Serve the golden soup hot, garnished with fresh parsley leaves for a pop of color and flavor.