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

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.