This hearty and flavorful Indian mulligatawny soup is made with fresh veggies simmered in a base of curried creamy yellow split peas. Flavor-packed and super comforting!
Coat the bottom of a large pot with oil and place it over medium heat.
When the oil is hot, add the onion and carrot. Sweat the veggies for about 5 minutes, until they begin to soften.
Stir in the garlic, ginger, and spices (cumin seed through cayenne pepper). Continue cooking the mixture for about 1 minute, stirring constantly, until very fragrant.
Stir in the split peas and broth. Raise the heat and bring the liquid to a boil.
Lower the heat and allow the soup to simmer until the split peas are very tender.* This should take about an hour to an hour and a half. Add water as the liquid dries up in the pot (I usually add about 2 cups)
Stir in the tomatoes and broccoli and bring the soup back to a simmer. Continue cooking the soup until the broccoli is tender, about 5 minutes.
Stir in the peas and continue cooking the soup for another minute, just to heat them up.
Remove the soup from heat and stir in the lemon juice. Season the soup with salt and pepper to taste, and adjust any other seasonings to your liking.
Ladle the soup into bowls and top it with cashews and cilantro. Serve.
* The simmer time will depend on how tender you like your split peas. Optionally, once they become tender, you can blend the soup using a food processor, blender, or immersion blender.
Nutrition information includes 2 tablespoons of cashews per serving.