Split Pea and Carrot Soup

There’s nothing quite like a bowl of Split Pea and Carrot Soup to warm your heart and home. This hearty, nutrient-packed soup is perfect for family dinners, cozy nights, or anytime you want a wholesome, comforting meal. Bursting with flavor from aromatic vegetables and herbs, it’s a recipe your loved ones will ask for again and again.

Why You’ll Love This Soup

• Family-Friendly: Mild, comforting flavors everyone can enjoy.
• Nutritious: Packed with protein, fiber, and essential vitamins.
• Versatile: Can be made creamy or chunky, spiced up or mild.
• Meal Prep Friendly: Keeps well in the fridge or freezer for easy weeknight meals.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, diced (about 1.5 cups)
• 3 ribs celery, diced (about 1 cup)
• 3 medium carrots, peeled and diced (about 1.5 cups)
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ¼ tsp salt (adjust to taste)
• 1 bay leaf
• 1 lb dried green split peas
• 6 cups vegetable broth (low sodium optional)
• 3 tbsp fresh dill, chopped (for garnish)

Step-by-Step Instructions

1. Heat the oil: In a large soup pot or Dutch oven over medium heat.
2. Sauté the vegetables: Add onions, celery, and carrots. Cook for 7–10 minutes until softened, stirring occasionally.
3. Add aromatics: Stir in garlic, smoked paprika, thyme, and salt. Cook 1 minute until fragrant.
4. Add split peas and broth: Include the bay leaf. Increase heat to bring to a boil.
5. Simmer: Reduce heat to low, cover, and cook for 60–90 minutes until split peas are tender, stirring occasionally.
6. Finish: Remove bay leaf, taste, and adjust seasoning.
7. Serve: Ladle into bowls, garnish with fresh dill, and enjoy warm.

Tips & Variations

• Creamier Soup: Blend part of the soup with an immersion blender for a silky texture.
• Extra Veggies: Add spinach, kale, or zucchini toward the end of cooking.
• Spicy Twist: Add a diced jalapeño while sautéing vegetables.
• Serving Ideas: Pair with crusty whole grain bread or a fresh salad for a complete meal.

FAQ

Can I freeze Split Pea and Carrot Soup?
Yes! Cool completely, store in airtight containers or freezer bags for up to 3 months. Reheat gently with a splash of broth or water if needed.

Is this soup gluten-free?
Absolutely! Split peas are naturally gluten-free, making this safe for those with gluten sensitivities.

How do I store leftovers?
Refrigerate in an airtight container for 3–4 days. Reheat over medium heat, adding a little broth if it thickens too much.

Conclusion

This Split Pea and Carrot Soup is more than just a recipe—it’s a cozy, nourishing experience to share with family and friends. Easy to make, healthy, and endlessly adaptable, it’s perfect for creating comforting moments around the dinner table. Whip up a pot today and let the warmth of this hearty soup bring joy to your home.

Split Pea and Carrot Soup

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A hearty, nutrient-packed soup bursting with flavor from aromatic vegetables and herbs, perfect for family dinners or cozy nights.

• Total Time: 105 minutes
• Yield: 6 servings

Ingredients

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• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, diced (about 1.5 cups)
• 3 ribs celery, diced (about 1 cup)
• 3 medium carrots, peeled and diced (about 1.5 cups)
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ¼ tsp salt (adjust to taste)
• 1 bay leaf
• 1 lb dried green split peas
• 6 cups vegetable broth (low sodium optional)
• 3 tbsp fresh dill, chopped (for garnish)

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Instructions

1. In a large soup pot or Dutch oven over medium heat, heat the olive oil.
2. Add onions, celery, and carrots. Cook for 7–10 minutes until softened, stirring occasionally.
3. Stir in garlic, smoked paprika, thyme, and salt. Cook for 1 minute until fragrant.
4. Include the bay leaf, then add split peas and broth. Increase heat to bring to a boil.
5. Reduce heat to low, cover, and cook for 60–90 minutes until split peas are tender, stirring occasionally.
6. Remove bay leaf, taste, and adjust seasoning.
7. Ladle into bowls, garnish with fresh dill, and enjoy warm.

Notes

For a creamier soup, blend part of the soup with an immersion blender. Add extra veggies like spinach or zucchini for variation.

• Author: maria
• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Category: Soup
• Method: Simmering
• Cuisine: American
• Diet: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 4g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 15g
• Protein: 12g
• Cholesterol: 0mg