In a large pot or Dutch oven, heat the oil until
hot but not smoking over medium heat
Add the
onion and minced garlic and cook, stirring
frequently, until the onion has softened, about 5
minutes
Stir in the carrots and sweet potatoes
and cook until the carrots and potatoes are
softened, about 5 minutes
Add the tomato,
stirring to coat
Stir in the split peas, 5 cups of
water, the thyme, salt and pepper
Bring to a
boil, reduce to a simmer, and cover
Cook,
stirring occasionally, until the split peas are
tender, about 35 minutes.
Meanwhile, preheat the oven to 400F
Rub
both sides of the bread with the cut sides of the
halved garlic; discard the garlic
Cut the bread
into 1-inch pieces for croutons
Place the bread
on a baking sheet and bake for 5 minutes, or
until lightly crisped
Set aside.
Transfer the split pea mixture to a food
processor and puree until smooth, about 1
minute
Return the puree to the pot, stir in the
\turkey sausage and lemon juice, and cook,
uncovered, just until the turkey sausage is heated
through, about 2 minutes longer
Ladle the soup
into bowls, sprinkle the croutons on top, and
serve.
