There is no mistaking it! This soup is an excellent source of fibre.

1 tablespoon olive oil
1 onion, chopped
1 carrot, chopped
4 cloves garlic, sliced
1 quart (4 cups) low salt vegetable stock or broth
1 quart (4 cups) water
1 cup yellow split peas
1 teaspoon curry powder
1 teaspoon ground cumin
1/2 bunch parsley, chopped

Heat oil in a large saucepan over medium-high heat.
Add onion; cook 5 minutes, stirring occasionally.
Add carrot and garlic; cook until softened, about 5 minutes.
Add remaining ingredients except parsley; bring to a boil.
Reduce heat; simmer uncovered 30 minutes or until peas are tender.
Ladle into shallow bowls; garnish with parsley.