Vegan Split Pea Soup with Carrots and Smoked Paprika Recipe
Let’s talk about this split pea soup—a cozy bowl of humble brag with serious smoky flair and zero dairy drama, thank you very much.
Split peas are those overachievers in your pantry: cheap, protein-packed, and so forgiving they practically cook themselves.
Carrots join the party looking sweet, crunchy, and vitamin-rich—like they actually woke up like this.
And then there’s smoked paprika, making everything taste like you tried harder than you did.
One pot, one mood, endless nourishment with just enough spice to keep it interesting—kind of like your love life but more filling.

Vegan Split Pea Soup with Carrots and Smoked Paprika Recipe
Ingredients
Method
- Heat olive oil in a large pot. Add onion and garlic. Sauté until soft and aromatic—yes, your kitchen will smell incredible.
- Add carrots, thyme, paprika, salt, and pepper. Stir like you’ve got your life together.
- Throw in rinsed split peas, broth, and bay leaf. Mix it all like a confident woman with a clean fridge.
- Bring to a boil. Reduce heat and simmer uncovered for 45 minutes.
- Remove bay leaf. Blend partially if you like it creamy, or leave it chunky like your favorite knit sweater.
- Add lemon juice for that finishing zing. Taste. Adjust seasoning like the boss you are.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 5g
- Saturated Fat: 0.8g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 12g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 70%
- Iron: 14%
- Vitamin C: 10%
- Folate: 20%
- Magnesium: 12%
💡 Notes & Flavor Tips
- Want it smoky-er? Add a pinch more paprika or a splash of liquid smoke.
- Toss in greens (like spinach or kale) at the end for bonus smugness.
- Pair with crusty bread so you can officially call this dinner.
- This soup freezes like a dream. Make a batch, freeze, reheat, pretend you’re a domestic goddess.
- Add red chili flakes if you’re emotionally dead inside and need a kick.






