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A bowl of split pea soup with roasted carrots
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Split Pea Soup with Roasted Carrot

Course Soup
Keyword Broth, Carrot, Carrots, Garlic, Garlic Cloves, Low Sodium Broth, Olive Oil, Onion, Onions, Rosemary, Soup, Split Pea, Thyme
Cooking Method Slow Cooker, Stovetop
Prep Time 20 minutes
Inactive Time 8 hours
Total Time 8 hours 20 minutes
Servings 4
Calories 256kcal
Author Recipe from: Like Mother Like Daughter

Equipment

  • Stovetop
  • Slow Cooker
  • Small Saucepan
  • Blender
  • Large Saucepan

Ingredients

  • 5 Carrots Roasted
  • 1 cup Split Peas Yellow; rinsed
  • 3 cups Broth
  • 1 Tablespoon Olive Oil
  • 3 cloves Garlic Peeled and diced
  • 1 Onion Yellow, small, chopped
  • ½ Tablespoon Rosemary Dried
  • ½ Tablespoon Thyme Dried
  • 1 teaspoon Salt
  • ½ teaspoon Ground Black Pepper

Instructions

  • Soak the yellow split peas in about 3 cups water until soft. This can be done overnight in a slow cooker on low, or 3 to 4 hours on high. Drain.
  • Place a small saucepan over medium heat.
  • Add the olive oil, onions, and garlic.
  • Sauté until translucent; about 5 minutes, turning every once in a while.
  • In a blender (or you can use an emulsifier in the slow cooker) add the roasted carrots, split peas, onions, garlic, and 3 cups broth. Blend until smooth.
  • Pour back into the slow cooker, add seasonings and herbs, let simmer on low for 4 to 5 hours or until ready to serve.

Notes

  • Alternative cooking method: This can all be done on the stovetop in a large saucepan and let simmer until warmed.

Nutrition

Calories: 256kcal | Carbohydrates: 43g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 1348mg | Potassium: 788mg | Fiber: 16g | Sugar: 10g | Vitamin A: 13239IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 3mg