Last Updated on December 17, 2024 by Christin Gillespie
Vegan Split Pea Carrot Soup is the perfect cozy recipe for chilly days. Earthy green split peas, fresh vegetables, and simple herbs, get pureed until smooth to create the most hearty meal. It’s an easy and healthy vegan soup recipe that is full of flavor and comfort!
To be honest, I never had split pea soup until a couple years ago. I had only seen it at stores in a can, but I find making my own soups to be so much tastier + more rewarding, while also being a lot healthier.
When I created this vegan split pea soup, it was truly love at first bite. Even though it’s a little untraditional, since there is no ham. However, you won’t even notice, because it’s full of flavor + super filling.
Not only is this vegan split pea soup recipe incredibly delicious, it’s simple + quick to make. Throw everything in a pot, cook for 30 minutes, and blend. I highly recommend soaking the split peas, as that will decrease the cook time, so if you can, do it! Otherwise, you’ll just have to cook for an additional 30 minutes.
The typical canned split pea soup has nothing on this Vegan Split Pea Carrot Soup and I can guarantee the entire family will love it!
Why You’ll Love This Soup Recipe
- Quick & Easy: This Vegan Split Pea Carrot Soup recipe comes together in about 40 minutes.
- The Perfect Cozy Meal: A super hearty soup recipe that everyone will love during the colder months.
- Great for Meal Prep: This vegan soup stores well in the fridge, making it a perfect recipe to meal prep for quick dinners throughout the week.
Ingredients
- Organic Onion: A staple for any soup! I used a medium yellow onion, but use what you have on hand!
- Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
- Organic Carrots: Adds the perfect amount of sweetness to this vegan soup, as well as some extra nutrients.
- Organic Green Split Peas: Duh! You can find these peas in the dry aisle at your natural foods store. If you’re in a pinch or can’t find green split peas, you can use yellow split peas. Either way, I highly recommend soaking the split peas, as that will decrease the cook time, so if you can, do it!
- Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
- Organic Herbs: Dried thyme, herbs de Provence, bay leaves, sea salt, and black pepper, are the herbs used to season this vegan split pea soup.
How To Make
- Sauté. In a large pot, add the chopped onions, carrots, and minced garlic. Cook for 4 – 5 minutes, stirring often. Add the herbs and cook for another minute.
- Cook. Once the mixture is starting to be fragrant, stir in rinsed split peas and broth. Once simmerring, reduce heat to medium-low and cook for 30 minutes, stirring occasionally.
- Blend. Remove bay leaf and transfer the soup to a high-speed blender. Blend until smooth. Alternatively, use an immersion blender and puree soup until desired consistency
- Heat the Soup: If not serving immediately, transfer the soup to a large pot and heat over medium-low. Otherwise, skip and serve.
- Serve. Transfer the soup between bowls. Enjoy!
Tips for Making this Soup Perfectly
- Organic Split Peas: If you can’t find or don’t have green split peas, you can use yellow split peas. Just a heads up, yellow split peas have a more earthy flavor.
- Soaking Split Peas: I highly recommend soaking the peas, as it will decrease the cook time. Simply measure out the proper amount and add to a large jar/bowl of water. Soak for several hours, or overnight in the fridge.
- No Soak: If your split peas aren’t soaked, cook for an additional 30 minutes.
- Organic Vegetables: Feel free to add in even more veggies! I think celery and/or parsnip would pair deliciously!
Storing & Reheating
As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the soup cool completely before transferring to an air-tight glass container.
Fridge Storage. Transfer soup to an air-tight glass container in the refrigerator for up to 5 days.
Freezer Storage. For longer storage, you can store it in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating.
Reheating. To reheat, simply transfer the soup to a saucepan on the stovetop over medium heat, adding a little extra water or broth as needed until warm. Alternatively, place in a microwave-safe bowl to reheat in the microwave.
More Healthy Vegan Soup Recipes You’ll Love
- Hearty Vegan Lentil Soup
- Vegan Split Pea Potato Soup
- Vegan Mushroom Wild Rice Soup
- Vegan Baked Potato Soup
- Vegan Autumn Squash Soup
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Split Pea Carrot Soup
- Prep Time: 5
- Cook Time: 35
- Total Time: 40
- Yield: 4 – 6 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Vegan Split Pea Carrot Soup is the perfect cozy recipe for chilly days. Earthy green split peas, fresh vegetables, and simple herbs, get pureed until smooth to create the most hearty meal. It’s an easy and healthy vegan soup recipe that is full of flavor and comfort!
Ingredients
Always opt for organic ingredients.
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 4 large carrots, chopped
- 2 cups green split peas, soaked overnight & rinsed
- 1 tsp dried thyme
- 2 tsp herb de Provence
- 2 bay leaves
- 5 cups low-sodium vegetable broth
- Sea salt & black pepper, to taste
Instructions
- Sauté. In a large pot, add the chopped onions, carrots, and minced garlic. Cook for 4 – 5 minutes, stirring often. Add the herbs and cook for another minute.
- Cook. Once the mixture is starting to be fragrant, stir in rinsed split peas and broth. Once simmering, reduce heat to medium-low and cook for 30 minutes, stirring occasionally.
- Blend. Remove bay leaf and transfer the soup to a high-speed blender. Blend until smooth. Alternatively, use an immersion blender and puree soup until desired consistency
- Heat the Soup. If not serving immediately, transfer the soup to a large pot and heat over medium-low. Otherwise, skip and serve.
- Serve. Transfer the soup between bowls. Enjoy!
Notes
Organic Split Peas: If you can’t find or don’t have green split peas, you can use yellow split peas. Just a heads up, yellow split peas have a more earthy flavor.
Soaking Split Peas: I highly recommend soaking the peas, as it will decrease the cook time. Simply measure out the proper amount and add to a large jar/bowl of water. Soak for several hours, or overnight in the fridge.
No Soak: If your split peas aren’t soaked, cook for an additional 30 minutes.
Organic Vegetables: Feel free to add in even more veggies! I think celery and/or parsnip would pair deliciously!
Storing & Reheating: Let soup cool completely first. Transfer to an air-tight glass container in the refrigerator for up to 5 days. For longer storage, you can store it in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating. To reheat, simply transfer the soup to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm. Alternatively, place in a microwave-safe bowl to reheat in the microwave.
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