Smoky Split Pea & Sweet Potato Soup
This cozy split pea soup combines creamy sweet potatoes with warm, smoky flavors! It is easy to make and only 7 healthy ingredients.
Servings8 medium bowls
- 2 cups split peas (1 lb. bag)
- 1 large onion
- 1-2 medium carrots
- 2 medium sweet potatoes
- 4-5 cloves garlic
- 1 1/2 tsp. smoked paprika (more to taste)
- 7 cups vegetable broth (or 4 cups 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, sauté onion and carrot for 5-7 minutes. (I use 3 Tbsp. water/veg broth for no-oil sauté method.)
Meanwhile, mince garlic.
Add sweet potatoes, garlic, and smoked paprika to the pot. Stir and sauté 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.*
*If you prefer to blend, I recommend an immersion blender. (They’re very convenient for soup.) You could also do it in batches in a regular blender, but please use caution as hot foods may erupt in blender.
This makes a large batch. 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: 236 kcal | Carbohydrates: 46 g | Protein: 13 g | Fat: 1 g | Saturated Fat: 1 g | Potassium: 745 mg | Fiber: 15 g | Sugar: 8 g | Vitamin A: 10068 IU | Vitamin C: 4 mg | Calcium: 55 mg | Iron: 3 mg