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Split Pea & Carrot Soup

This Split Pea and Carrot Soup is warming and hearty. Made with minimal pantry staples and packed full of nutrients. Great for mid week winter dinners.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Lunch, Main Course, Soup
Cuisine: North American
Keyword: carrots, split peas
Servings: 4 servings
Calories: 391kcal
Author: Julia Pinney

Ingredients

  • 1 1/2 Cups yellow split peas
  • 3 - 4 carrots medium, peeled and finely chopped
  • 1 onion peeled and finely chopped
  • 4 Garlic cloves chopped
  • 3 Bay leaves
  • 2 Tablespoons olive oil
  • 6 Cups vegetable stock
  • Salt
  • Pepper
  • Bunch of fresh chopped parsley
US Customary - Metric

Instructions

  • In a large stainless steel pot set over medium to high heat, add the olive oil, garlic, bay leaves and onions. Stir really well and leave to cook until softened, about 10 minutes. Stir occasionally to prevent sticking.
  • Add the diced carrots and yellow split peas. Stir well. Add stock, reduce heat to medium low, cover and leave to cook for 35 - 40 minutes. Stirring occasionally.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Split Pea & Carrot Soup
Amount Per Serving (1 serving)
Calories 391 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 1497mg65%
Potassium 1118mg32%
Carbohydrates 63g21%
Fiber 22g92%
Sugar 15g17%
Protein 20g40%
Vitamin A 18695IU374%
Vitamin C 11mg13%
Calcium 88mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.