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Vegan split pea soup with sweet potato in a white bowl

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.
AuthorKaitlin - The Garden Grazer
Prep Time:25 mins
Cook Time:1 hr
Total Time:1 hr 25 mins
CuisineGluten-Free, Oil-Free, Vegan
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 medium-high heat, sauté onion and carrot for 5-7 minutes. (I use 3 Tbsp. water/veggie 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.*


*Blending: 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.
Make it spicy: Add chipotle or cayenne pepper to taste.
Yield: This makes a large batch. Cut the recipe in half if desired.
Recipe adapted from Vegetarian Times.

Nutrition Per Serving (Estimate)

Calories: 239 kcal | Carbohydrates: 46 g | Protein: 13 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 733 mg | Fiber: 15 g | Sugar: 9 g | Vitamin A: 9986 IU | Vitamin C: 4 mg | Calcium: 53 mg | Iron: 3 mg