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Vegan Split Pea Soup with Carrots and Smoked Paprika Recipe

A hearty vegan soup that blends earthy split peas, sweet carrots, and bold smoked paprika into a nourishing, flavor-packed one-pot wonder.
Print Recipe
Prep Time 6 minutes
Total Time 6 minutes
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 carrots peeled and diced (about 200g)
  • 1 cup dried split peas rinsed
  • 4 cups vegetable broth
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 bay leaf
  • ½ tsp dried thyme
  • Optional: lemon juice for brightness

Method
 

  1. Heat olive oil in a large pot. Add onion and garlic. Sauté until soft and aromatic—yes, your kitchen will smell incredible.
  2. Add carrots, thyme, paprika, salt, and pepper. Stir like you’ve got your life together.
  3. Throw in rinsed split peas, broth, and bay leaf. Mix it all like a confident woman with a clean fridge.
  4. Bring to a boil. Reduce heat and simmer uncovered for 45 minutes.
  5. Remove bay leaf. Blend partially if you like it creamy, or leave it chunky like your favorite knit sweater.
  6. 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.