Vegan Split Pea Soup With Carrots – Comforting, Hearty, and Simple

There’s something deeply satisfying about a pot of split pea soup simmering away on the stove. It’s cozy, filling, and incredibly easy to make, especially when you keep it plant-based. This version leans on simple vegetables, warm spices, and a few smart tricks to build flavor.

You don’t need fancy ingredients or hours of prep—just a steady simmer and some pantry staples. It’s the kind of soup you make once and eat happily all week.

Vegan Split Pea Soup With Carrots - Comforting, Hearty, and Simple

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 tablespoons olive oil (or avocado oil)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cups dried green split peas, rinsed and picked over
• 7–8 cups low-sodium vegetable broth (plus more as needed)
• 1 bay leaf
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• 1 teaspoon smoked paprika (optional but recommended)
• 1/2 teaspoon ground cumin (optional)
• 1–1.5 teaspoons fine sea salt, to taste
• Freshly ground black pepper, to taste
• 2 teaspoons apple cider vinegar or lemon juice (for brightness)
• Fresh parsley, chopped, for garnish (optional)

Method

 

1. Prep the vegetables: Dice the onion, carrots, and celery. Mince the garlic. Rinse the split peas under cool water and remove any debris.
2. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.
3. Add the garlic and spices: Stir in the garlic, thyme, smoked paprika, and cumin. Cook 30–60 seconds until fragrant. Don’t let the garlic brown.
4. Build the soup base: Add the rinsed split peas, bay leaf, and 7 cups vegetable broth. Stir, scraping up any bits from the bottom of the pot.
5. Simmer gently: Bring to a boil, then reduce heat to low and maintain a gentle simmer. Cover partially and cook 45–65 minutes, stirring every 10–15 minutes. Add more broth if it gets too thick before the peas are tender.
6. Season to taste: When the peas are soft and the soup looks creamy, remove the bay leaf. Stir in salt and pepper. Add the apple cider vinegar or lemon juice to brighten the flavors.
7. Adjust texture: For a chunkier soup, leave it as is. For creamier results, use an immersion blender to blend 1/3 to 1/2 of the pot. Alternatively, transfer a few cups to a blender, blend, and return to the pot.
8. Finish and serve: Taste and adjust seasoning. Ladle into bowls and top with chopped parsley and a crack of pepper. Serve with crusty bread if you like.

What Makes This Recipe So Good

• Simple ingredients, big flavor: Onion, garlic, carrots, and celery lay the foundation, while bay leaf and thyme give a classic, savory profile.
• Protein-packed and satisfying: Split peas bring plenty of plant-based protein and fiber, keeping you full without weighing you down.
• Budget-friendly: Everything here is accessible and affordable, making it a great go-to for meal prep.
• No soaking required: Unlike some legumes, split peas cook straight from the bag. Just rinse and go.
• Flexible texture: You decide how smooth or chunky to make it—blend a portion or leave it rustic.

Ingredients

• 2 tablespoons olive oil (or avocado oil)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cups dried green split peas, rinsed and picked over
• 7–8 cups low-sodium vegetable broth (plus more as needed)
• 1 bay leaf
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• 1 teaspoon smoked paprika (optional but recommended)
• 1/2 teaspoon ground cumin (optional)
• 1–1.5 teaspoons fine sea salt, to taste
• Freshly ground black pepper, to taste
• 2 teaspoons apple cider vinegar or lemon juice (for brightness)
• Fresh parsley, chopped, for garnish (optional)

Step-by-Step Instructions

1. Prep the vegetables: Dice the onion, carrots, and celery.

   Mince the garlic. Rinse the split peas under cool water and remove any debris.

2. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery with a pinch of salt.

   Cook 5–7 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.

3. Add the garlic and spices: Stir in the garlic, thyme, smoked paprika, and cumin. Cook 30–60 seconds until fragrant. Don’t let the garlic brown.
4. Build the soup base: Add the rinsed split peas, bay leaf, and 7 cups vegetable broth.

   Stir, scraping up any bits from the bottom of the pot.

5. Simmer gently: Bring to a boil, then reduce heat to low and maintain a gentle simmer. Cover partially and cook 45–65 minutes, stirring every 10–15 minutes. Add more broth if it gets too thick before the peas are tender.
6. Season to taste: When the peas are soft and the soup looks creamy, remove the bay leaf.

   Stir in salt and pepper. Add the apple cider vinegar or lemon juice to brighten the flavors.

7. Adjust texture: For a chunkier soup, leave it as is. For creamier results, use an immersion blender to blend 1/3 to 1/2 of the pot.

   Alternatively, transfer a few cups to a blender, blend, and return to the pot.

8. Finish and serve: Taste and adjust seasoning. Ladle into bowls and top with chopped parsley and a crack of pepper. Serve with crusty bread if you like.

Keeping It Fresh

• Storage: Cool the soup completely, then refrigerate in airtight containers for up to 5 days.

  It will thicken as it chills—add a splash of water or broth when reheating.

• Freezing: Freeze in freezer-safe containers or zip-top bags for up to 3 months. Leave space for expansion. Thaw overnight in the fridge and reheat gently on the stove.
• Meal prep tip: Portion into single-serve containers so you can grab-and-go for lunch.

  Add a wedge of lemon and a bit of fresh parsley right before eating to wake up the flavors.

Health Benefits

• High in protein and fiber: Split peas offer a solid hit of plant-based protein and soluble fiber, which supports fullness and steady energy.
• Heart-friendly: Fiber helps support healthy cholesterol levels, while the soup’s low saturated fat content fits into a heart-healthy pattern.
• Rich in micronutrients: You’ll get iron, folate, potassium, and B vitamins from the peas, plus beta-carotene from the carrots.
• Low-cost nutrition: This soup delivers a lot of nourishment per dollar—ideal for families, students, or anyone watching their budget.

Common Mistakes to Avoid

• Skipping the rinse: Unrinsed split peas can carry dust or tiny stones. A quick rinse and pick-over is worth the minute it takes.
• Boiling too hard: A rolling boil can make the peas break down unevenly and scorch the bottom. Keep it at a gentle simmer and stir occasionally.
• Adding acid too early: Vinegar or lemon juice can slow the softening of legumes if added at the start.

  Add at the end for brightness.

• Under-salting: Split peas soak up seasoning. Taste near the end and add salt gradually to avoid a flat-tasting soup.
• Over-thickening without backup broth: This soup naturally thickens as it sits. Keep extra broth or water handy to loosen it to your liking.

Alternatives

• Herbs and spices: Swap thyme for rosemary or Italian seasoning.

  Add a pinch of chili flakes for heat or a dash of turmeric for warmth and color.

• Smoky depth: For that classic “hammy” vibe without meat, use smoked paprika, a splash of liquid smoke, or sauté diced smoked tempeh until crispy and stir it in at the end.
• Root vegetables: Replace some carrots with parsnips or sweet potato for a subtle sweetness. Dice small so they cook evenly.
• Creaminess: Blend in a small boiled potato or stir in a spoonful of tahini at the end for extra body and a nutty note.
• Broth choices: Use a robust vegetable broth for a deeper flavor, or go half broth, half water with an extra bay leaf if your broth is very salty.
• Pressure cooker/Instant Pot: Cook on High Pressure for about 15 minutes, then natural release for 10 minutes. Season and finish with acid after opening.

FAQ

Do I Need to Soak Split Peas?

No soaking is required.

Split peas cook from dry in about an hour on the stovetop. Just rinse and pick out any debris before cooking.

Why Is My Soup So Thick?

Split peas release starch as they cook, which thickens the soup. If it gets too dense, stir in warm water or broth a half cup at a time until it reaches your preferred consistency.

Can I Use Yellow Split Peas Instead of Green?

Yes.

Yellow split peas work well and have a slightly milder flavor and lighter color. Cooking time is similar; adjust as needed until tender.

How Can I Make It Oil-Free?

Skip the oil and sauté the vegetables in a splash of water or broth. Add more liquid as needed to prevent sticking, then proceed with the recipe.

What Should I Serve With This Soup?

Crusty bread, a simple green salad, or roasted vegetables pair well.

A squeeze of lemon and fresh herbs on top make it feel fresh and lively.

Can I Add Greens?

Absolutely. Stir in a few handfuls of chopped kale or spinach during the last 5 minutes of cooking. Let them wilt and soften before serving.

How Do I Prevent the Bottom From Scorching?

Keep the heat low, stir every 10–15 minutes, and make sure there’s enough liquid.

If using a thin pot, consider a heat diffuser or reduce to the gentlest simmer.

Is This Gluten-Free?

Yes, the soup itself is naturally gluten-free. Just ensure your broth and any add-ins are certified gluten-free if needed.

Wrapping Up

Vegan split pea soup with carrots is proof that simple ingredients can deliver big comfort. It’s hearty enough for a main, easy to customize, and perfect for batch cooking.

Keep a pot on the stove for a cozy dinner, and enjoy the leftovers all week. With a few pantry staples and a little time, you’ll have a nourishing bowl that tastes like home.