Smoky Split Pea & Sweet Potato Soup

Cozy Vegan Split Pea Soup with creamy sweet potatoes and a smoky touch! Our whole family goes wild for this simple, satisfying meal filled with plant-based protein and nutrients… and it’s only 7 healthy ingredients! (Vegan, gluten-free, oil-free)

Split pea soup sure doesn’t like to sit pretty for a photograph. The ingredients precooked? Lovely. But after they become soup? Well… you can see that transformation for yourself 😉 It may be a humble-looking soup (especially after it’s blended which is our favorite way to enjoy) but don’t let that deter you because the taste is all kinds of smoky & savory & DELICIOUS.

This has been my daughter’s most requested meal for the past 4 years now. I love how it’s only 7 simple ingredients but packed with flavor. It makes a great vegan/gluten-free option with tons of fiber, protein, iron, and plenty of other goodness.

It makes a pretty big batch so be sure to cut in half if desired! And if you don’t mind a spicy kick, I suggest adding chipotle which gives another beautiful layer of smokiness. (This Vegan Everyday Split Pea Soup is also a lovely way to enjoy split peas if you’re interested.)

PS – come join The Garden Grazer on Instagram and share a pic if you make or adapt this! I love seeing your beautiful recreations. (Or leave a review/star rating below if you give it a try – your feedback is very appreciated!)

Print Pin

5 from 3 votes

Smoky Split Pea & Sweet Potato Soup

Split Pea Soup with creamy sweet potatoes! Our family goes wild for this simple, satisfying meal filled with plant-based protein and nutrients.

Author: Kaitlin – The Garden Grazer

Prep Time:25 minutes

Cook Time:1 hour

Total Time:1 hour 25 minutes

Category: Soup

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings:8 medium bowls

Ingredients

• 2 cups split peas (1 lb. bag)
• 1 large onion
• 1-2 carrots
• 2 sweet potatoes
• 4-5 cloves garlic
• 1 1/2 tsp. smoked paprika (more to taste)
• 4 cups vegetable broth + 3 cups water
• Salt to taste
• Optional: tomatoes, spinach, kale, chipotle, hot sauce for topping

Instructions

• Peel and dice sweet potatoes. Dice onion and carrot.
• In a large stockpot over med-high heat, saute onion and carrot for 5-7 minutes. (I use 3 Tbsp. water/veg broth for no-oil saute method.)
• Meanwhile, mince garlic.
• Add sweet potatoes, garlic, and smoked paprika to the pot. Stir and saute 1 minute.
• Add vegetable broth and 3 cups water.
• Rinse split peas well and drain. Add to pot.
• Bring to a boil. Reduce heat to medium-low, cover, and simmer for 50 minutes to 1 hour or until split peas are tender, stirring occasionally.
• Salt to taste. Serve as is, or blend* (our favorite!)

Notes

*If you prefer to blend, I recommend an immersion blender. They’re super convenient for soup. You could also do it in batches in a regular blender, but use extreme caution as hot foods may explode in blender.

This makes a BIG batch! (We’re soup monsters.) Simply cut the recipe in half if desired.

If you don’t mind a spicy kick, I suggest adding chipotle which gives another beautiful layer of smokiness.

Recipe adapted from Vegetarian Times

Nutrition Per Serving (estimate)

Calories: 236kcal | Carbohydrates: 46g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Potassium: 745mg | Fiber: 15g | Sugar: 8g | Vitamin A: 10068IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!