This is one of my most favourite soups – absolutely delicious!
3 c chopped onions
6 clv garlic
2 t extra virgin olive oil
In a soup pot, saute the onions in the oil for about 8 minutes, until golden, stirring frequently. Add the cumin, turmeric, coriander, ginger and garlic and cook for another minute. Add the split peas, water, sweet potatoes, pears (or apples), cinnamon and chili powder, cover and bring to a boil. Lower the heat and simmer for 40 minutes, or until the split peas are tender.
In a bowl, combine the tomatoes, lime juice, and Bragg liquid aminos. When the split peas are cooked, add the tomato mixture. Puree the soup in a blender, working in small batches and using more water if necessary. Return the soup to the pot and gently reheat. Add cilantro as a garnish when serving.