This hearty split pea and carrot soup is a vegan and vegetarian recipe that’s packed with protein, fiber, and several vitamins and minerals. Although it contains no meat, smoked paprika mimics the ham found in traditional versions. Plus, the split peas contribute delicious flavor as they slowly simmer until tender. There’s nothing more comforting than a bowl of this cozy, veggie-loaded meal!
Split pea and carrot soup is a MUST-make recipe this winter! If you love traditional split pea soup but want a meat-free option, you’re in luck. I designed this dish to be extra veggie-loaded but still have a lot of flavor, thanks to smoked paprika, dried thyme, and a final sprinkle of fresh dill.
Since split peas are loaded with protein, this soup is an awesome, high-protein vegan recipe for lunch or dinner. And those aren’t always easy to find!
So if you want something tasty, cozy, and heavy on the plants, don’t go anywhere! Scroll down and cook the soup of your dreams. You’ll need a little patience while the split peas simmer, but trust me, it’s worth the wait!
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Ingredients and Substitutions
- Split peas: If you’re curious, split peas are a type of pea that’s dried and then split during processing to become easier to cook. They are nutritionally similar to legumes. You can find dried split peas in the same section as dried beans at most grocery stores. They typically come in 1 pound bags. Green or yellow split peas both work, but they taste slightly different. Green split peas have a stronger and sweeter taste.
- Carrots, celery, and onions: Use fresh or frozen.
- Garlic: I prefer freshly minced or pressed garlic in split pea and carrot soup, but you can sub a teaspoon of garlic powder or dried minced garlic if that’s what you have.
- Paprika: Make sure you use smoked paprika if you want to mimic the flavor of a ham hock.
- Dried thyme: Sub a tablespoon of fresh if you have it.
- Bay leaf: Omit if you don’t have them, but I think they contribute nice flavor in soups that cook for a while.
- Vegetable broth: You can use chicken broth if you don’t need the soup to be vegetarian/vegan.
- Fresh dill: Sub fresh parsley or another herb you like.
Instructions
The full recipe card for split pea and carrot soup is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Cook veggies, garlic, and spices in olive oil.
Add the split peas and bay leaf.
Pour in the broth. Bring to a boil.
Reduce heat to medium-low, cover, and cook until the split peas are tender, which may take up to 90 minutes.
Storage and Reheating
Keep leftovers in an airtight container in the fridge for 2 to 3 days. You will notice that the soup will thicken during storage. It typically loosens up while reheating, but you can always add broth or water to thin it if needed. Reheat in a saucepan over medium heat, stirring frequently, for best results.
To freeze split pea and carrot soup, let it cool completely before transferring to freezer-safe containers. Leave about an inch of headspace. Seal tightly, label, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. To reheat from frozen, use a saucepan or pot with a lid and stir frequently to prevent scorching.
Serving
Due to the high protein content in split peas, this soup is a full meal on its own. However, it’s also delicious with crunchy bread, grilled cheese, or even a salad.
More Soup Recipes
Love this healthy split pea and carrot soup? Check out these other options while you’re here:
📖 Recipe
Split Pea and Carrot Soup
Ingredients
- 2 tablespoons 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 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ¼ teaspoon salt - reduce for a lower sodium option
- 1 bay leaf
- 1 pound dried green split peas
- 6 cups vegetable broth - use low sodium if needed
- 3 tablespoons chopped fresh dill
Instructions
- Warm olive oil in a large soup pot or Dutch oven over medium heat. Add the onions, celery, and carrots. Cook for 7 to 10 minutes, stirring occasionally, until softened.
- Add the garlic, paprika, thyme, and salt. Cook for another minute until fragrant.
- Add the bay leaf, dried split peas, and broth to the pot. Increase heat to bring to a boil.
- Reduce heat to low to maintain a gentle simmer (small bubbles around the edges), cover, and cook for 60 to 90 minutes until the split peas are tender. Be sure to stir occasionally to promote even cooking.
- Serve warm garnished with fresh dill. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. It will thicken during storage but should thin out when reheating. Reheat in a saucepan or pot over medium heat, stirring frequently, until warmed through. Add broth or water as desired for a thinner consistency.
- To freeze the soup, let it cool completely then transfer to freezer-safe containers. Leave some room on top to allow for expansion while freezing. Seal tightly, label, and freeze for up to 3 months. Thaw in the fridge overnight before reheating. To reheat from frozen, use a saucepan or pot with a lid but stir frequently to prevent scorching.
Madelaine Lea
I just finished making this soup and it is GREAT!!!!
I wasn’t sure how it was going to turn out because I made it knowing that is was missing or short on some of the ingredients.
First off, I didn’t have 16 ozs. of green split peas only 11.5. So, I made up the difference with Pardina Lentils. I had the onions, carrots, and celery, but m husband had used the last of the fresh garlic, but we had some “Chopped Garlic” in a jar in the fridge. I guessamated on the amoount of garlic to use and it must have been okay because the soup is good.
I had the Olive oil, but only 4 cups of Low-sodiun Vegetable Broth so I made up the 2 missing cups of liquid with low- sodium V-8 because I wanted to keep the soup vegan. I’ve a problem with Salt so, I didn’t add any at all to the soup.
No Bay Leaf, because Hubby again forgot to replace it when he used the last of it. I had the Dried Thyme, but only Dried Dell and had just purchased Spanish Smoked Paprika to make this soup.
The smell of the soup cooking was wonderful and I was so afraid that since I’d make so many changes I may have ruined the recipe, but no it was fine, I will have to try making it again when I have all the ingrediance
Lizzie Streit, MS, RDN
Hi Madelaine, thank you so much for your comment and info about substitutions! I’m sure it will be helpful for other readers who want to make the recipe but may not have all of the ingredients. I’m so glad to hear the recipe was a hit!
Hope
Very comforting soup.
Lizzie Streit, MS, RDN
So glad to hear it, Hope! Thanks for your review.