Savory Carrot and Split Pea Soup

🕒 Prep: 15 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 6
★★★★★
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When you're craving something warm, hearty, and packed with flavor, this Savory Carrot and Split Pea Soup is just the ticket. It's a comforting bowl of goodness that's simple to make yet feels special enough for company. Perfect for chilly days!

Ingredients for Savory Carrot and Split Pea Soup

Olive oil provides a flavorful base and helps sauté the vegetables without burning. Onion and garlic form the aromatic foundation, adding depth to the soup. Carrots lend a natural sweetness that pairs beautifully with the earthy split peas. Dried split peas are the star of the show, providing protein and a creamy texture when cooked. Vegetable broth is the liquid gold that ties all the flavors together. A touch of thyme and smoked paprika adds an herbaceous and smoky note, while salt and pepper enhance the overall taste. A solitary bay leaf infuses a subtle, complex flavor. Finally, fresh parsley brightens up the dish right before serving.

Tips & Tricks

  • Rinse split peas thoroughly to remove any dust or debris.
  • If the soup is too thick after blending, thin it out with a little more broth or water.
  • No immersion blender? Simply use a regular blender, but do it in batches and be cautious with hot liquids.
  • For extra flavor, try roasting the carrots before adding them to the soup.

Serving Suggestions

This soup pairs wonderfully with a crusty loaf of sourdough bread for dipping. You could also serve it alongside a fresh green salad topped with a lemon vinaigrette. For a cozy dinner, a side of roasted root vegetables would complement the soup nicely.

Frequently Asked Questions

Can I make this soup ahead of time?
Absolutely! This soup stores well in the refrigerator for up to 5 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Is it possible to freeze this soup?
Yes, you can freeze it for up to 3 months. Let it cool completely before transferring to airtight containers. Thaw in the refrigerator overnight before reheating.

Savory Carrot and Split Pea Soup Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. You'll want a nice shimmer on the oil, which means it's ready. Toss in the chopped onion and minced garlic, and give them a good stir. Let them cook until the onion is translucent — this should take about five minutes. The smell will be heavenly!

Add the sliced carrots next. Stir them around for about 3-4 minutes until they start to soften slightly. You'll notice the onions and garlic wrapping them in a delicious embrace.

Now it's time for the main event: the dried split peas. Add them to the pot along with the vegetable broth. Sprinkle in the thyme, smoked paprika, a pinch of salt, a dash of pepper, and toss in the bay leaf. Stir everything together, bring to a boil, and then reduce the heat to low. Let it simmer for 1 to 1.5 hours. Stir occasionally, making sure nothing sticks to the bottom.

Once the split peas are tender, fish out the bay leaf. It's done its job. Grab an immersion blender and carefully blend the soup to your desired consistency. If you like a chunkier texture, just blend a little. For a smooth finish, blend until creamy. Taste and adjust the seasoning if needed.

Ladle into bowls and garnish with a sprinkle of fresh parsley. Serve immediately for best results!

Why You'll Love This Recipe

  • Uses pantry staples you probably already have.
  • Perfect balance of smokiness and sweetness.
  • Healthy and filling without being heavy.
  • Great for meal prep or feeding a crowd.
  • Vegan-friendly and adaptable for different diets.

Ingredients

1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cups carrots, sliced
2 cups dried split peas
8 cups vegetable broth
1/2 tsp thyme
1/2 tsp smoked paprika
Salt to taste
Pepper to taste
1 bay leaf
2 tbsp fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onion and garlic, and sauté until the onion is translucent.
3. Stir in the carrots and cook for another 3-4 minutes.
4. Add the split peas, vegetable broth, thyme, smoked paprika, salt, pepper, and bay leaf.
5. Bring to a boil, then reduce heat to low and let simmer for 1-1.5 hours, stirring occasionally.
6. Once peas are tender, remove bay leaf.
7. Use an immersion blender to puree the soup to desired consistency.
8. Adjust seasoning as needed and serve with fresh parsley sprinkled on top.

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