Pour enough olive oil into a large pot to cover the bottom (about 2–3 tablespoons). Add the mushrooms and sauté for 3–4 minutes. Remove the mushrooms and set them aside in a bowl.

In the same pot, add the onion and carrots. Sauté for 3–4 minutes until the onion is translucent. Add the garlic and ginger, and cook for another 3–4 minutes. Add more oil if needed to prevent sticking.

Rinse the yellow split peas in a strainer and add them to the pot along with the bouillon cube and hot water. Bring to a boil, then simmer for about 1 hour, until the split peas are soft and creamy.

Finally, add the cooked mushrooms, turmeric, salt, pepper, and cilantro. Stir well and enjoy!