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Slow Cooker Pea & Sweet Potato Soup

On a cold day, few things are better than a thick split pea soup warming in a slow cooker. This twist on an old classic is sure to be a new favourite.


  • 4 cups (1 L) water
  • 2 cups (500 mL) low-sodium vegetable or chicken broth
  • 1 cup (250 mL) dried split green peas
  • 1 large sweet potato, peeled & cut into 1-inch (2.5 cm) cubes
  • 3 medium carrots, diced
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 1 Tbsp (15 mL) grated ginger
  • 1 tsp (5 mL) curry powder
  • 1/2 tsp (2 mL) salt
  • 1 1/2 tsp (7 mL) canola oil
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) curry powder
  • 2 Tbsp (30 mL) fresh lemon juice
  • 1 tsp (5 mL) salt (optional)


Combine water, vegetable stock and dried peas in a 4-6 quart slow cooker. Set heat to high.

Combine sweet potato, carrots, celery, onion, ginger and 1 tsp (5 mL) curry powder. Add to slow cooker, stir well, cover and cook on high heat for 6-8 hours or until vegetables are soft.

Remove 1½ cups (375 mL) of hot soup and puree in a blender. Return puree to slow cooker and stir well. If desired, puree larger amounts of soup mixture for a creamier soup.

In a small non-stick frying pan, heat oil. Saute garlic and 1/4 tsp (1 mL) curry powder until curry powder is toasted, about one minute. Stir curry garlic mixture into soup, add the lemon juice and salt to taste.


Sweet potatoes and yams are often confused. Sweet potatoes are firm with a golden skin and lighter flesh while a yam is considered a soft sweet potato with deep orange flesh and a copper skin. Either one will work in this recipe.

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