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.

Step 2

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 to 1 hour, or until peas reach desired level of softness. (Cook longer for a softer texture, see note.)

Step 3

Chop green carrot tops and stir them into the pot during the final 5 minutes of cooking if desired.

Step 4

Taste and season with salt and pepper as desired.

Step 5

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