Bowl of split pea soup with sweet potatoes
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 Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Soup
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 8


  • 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


  • 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 and rinse split peas well.
  • Add sweet potatoes, garlic, and paprika to the pot. Stir and saute 1 minute.
  • Add vegetable broth, 3 cups water, and split peas.
  • Bring to a boil. Reduce heat to medium-low, cover, and simmer for 45 minutes to 1 hour or until split peas are tender, stirring occasionally.
  • Salt to taste. Serve as is, or blend (our favorite!)*


*If you prefer to blend, I recommend an immersion blender (this is the one I use). 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


Calories: 215kcal | Carbohydrates: 40g | Protein: 13g | Potassium: 664mg | Fiber: 14g | Sugar: 7g | Vitamin A: 6665IU | Vitamin C: 3.6mg | Calcium: 47mg | Iron: 2.6mg