Vegetarian Split Pea Soup with Kale, Carrots and Curry

In a large Dutch oven or stock pot, heat 1 tablespoon oil. Sauté carrots over medium-high heat until soft, 5 minutes. Add kale and stir fry until wilted, 3 minutes. Remove veggies to a bowl and set aside.

Add remaining oil to pot. Sauté onion until translucent, 5 minutes. Stir in garlic, curry powder, and salt. Cook 1 minute more. Stir in green peas and cover with water or stock. Bring to a boil, then reduce heat and simmer until peas are soft, about 30–45 minutes.

Puree soup with an immersion or stand blender until semi-smooth. Add lemon juice and taste for seasoning, adding more salt as necessary.

Ladle into bowls and top with carrot-kale mixture. Drizzle with olive oil and serve immediately.