For the Soup

1. Dice the onions, perhaps reserving the ends for a topping later. Finely mince garlic. 
2. Pick over the split peas and rinse until the water turns clear. 
3. Place a Dutch oven or heavy pot over medium heat. 
4.  When the pot is heated, drizzle olive oil to coat most of the bottom. Once the oil is hot, add the onions, garlic, turmeric, and rosemary sprig. Cook, stirring for 6 minutes or until the turmeric creates “fond” on the bottom of the pan. 
5. Add the broth and the split peas and bring to a boil. Once boiling, cover and turn to simmer. Cook for another 45 minutes to an hour or until the split peas are just starting to get mushy. By that point, most of the broth will have evaporated. 
6. Remove the rosemary sprig and then, using a handheld blender (or an actual blender), process the soup until smooth. 
7. Stir in coconut milk and serve hot. 

For the Toppings: 

1. Set a cast iron pan over high heat and add a splash of neutral oil.
2. Add the apples and onion slices. Working fairly quickly, turn the vegetables when the underside is just slightly charred. Char the other side. The apples should be soft but not mushy, and the onion pieces should still have a slight bite to them. 
3. Top each bowl with the apple and onion slices along with any other toppings you prefer: scallions, a dash of smoked paprika, a sprig of rosemary, cabbage, or kale. 
4. Enjoy!