Step 1

Add grapeseed oil to a 12-quart stockpot over medium heat. Stir in red onion and carrots and cook 4 minutes, or until onion is translucent. Stir in garlic, ginger, and mushrooms and cook 4 minutes, or until the mushrooms darken in color. Add more oil to prevent the vegetables from sticking as needed. Stir in vegetable broth, water, yellow split peas, coriander, and turmeric. Increase heat to high and bring to a boil, then reduce heat to low-medium and cook 25 minutes, or until peas are tender. (Cook longer for a softer texture.) Chop green carrot tops and stir them into the pot during the final 5 minutes of cooking if desired. Taste and season with salt and pepper.

Step 2

Divide soup between bowls and garnish with cilantro, chives, and sunflower seeds if desired.

Step 3

Store in an airtight container and refrigerate for up to 1 week or freeze for up to 6 months.