Sweet Potato Split Pea Soup
Warm, hearty, and packed with nourishing ingredients, Sweet Potato Split Pea Soup is a flavor-packed twist on classic comfort food. This vegan-friendly recipe combines the earthy richness of dried split peas with the natural sweetness of roasted sweet potatoes, all simmered in a fragrant blend of cumin, coriander, and smoked paprika. Sautéed aromatics like onion, garlic, and celery build a savory base, while a splash of fresh lemon juice brightens every spoonful. Partially blended for a perfectly creamy-yet-chunky texture, this vibrant soup is as satisfying as it is nutritious. Ready in just over an hour, it’s ideal as a cozy main course when paired with crusty bread or a crisp side salad. Perfect for weeknight dinners or meal prep, this wholesome split pea soup is a perfect choice to stay warm and nourished this season!
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Recipe Information
Ingredients
- 1 cup Dried split peas
- 2 medium Sweet potatoes
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 2 medium Carrots
- 2 Celery stalks
- 3 Garlic cloves
- 6 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Rinse the dried split peas under cold water until the water runs clear. Set them aside to drain.
Preheat your oven to 400°F (200°C). Peel the sweet potatoes, chop them into 1-inch cubes, and toss with 1 tablespoon of olive oil. Spread them onto a baking sheet and roast for 25-30 minutes, or until soft and slightly caramelized. Set aside.
While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Dice the onion, carrots, and celery. Add them to the pot and sauté for about 5-7 minutes, or until the vegetables begin to soften.
Mince the garlic and add it to the pot. Cook for 1 minute, stirring frequently, until fragrant.
Add the rinsed split peas, vegetable broth, ground cumin, ground coriander, smoked paprika, salt, black pepper, and the bay leaf to the pot.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 40-45 minutes, or until the split peas are tender and beginning to break down.
Once the sweet potatoes are cooled slightly, add them to the soup pot. Remove the bay leaf.
Using an immersion blender, partially blend the soup to achieve your desired consistency. Alternatively, transfer half of the soup to a blender, blend, and return it to the pot.
Stir in the lemon juice and taste for seasoning. Add more salt or pepper as needed.
Serve hot, garnished with fresh parsley. Enjoy with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1403 mg | 61% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 12.6 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1077 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
