Smoky Split Pea & Sweet Potato Soup

Vegan, gluten-free, oil-free


2 cups split peas (1 lb. bag)

1 large onion

1-2 carrots

2 medium sweet potatoes

4-5 cloves garlic

1 1/2 tsp. smoked paprika

4 cups vegetable broth + 3 cups water

Salt to taste

Optional: celery, tomatoes, spinach, chipotle, hot sauce for topping


Peel sweet potatoes. Dice onion, carrot, and sweet potatoes.

In a large stockpot over med-high heat, saute onion and carrot for 5-7 minutes.

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. Then reduce heat to medium-low, cover, and simmer for 45 minutes-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 as they're super convenient for soup. You could also do it in batches in a regular blender. Just use caution as hot foods may explode in blender.

Also, this makes a giant batch! (We're soup monsters) :) Simply halve the recipe if desired!

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