Looking for a warm, comforting, and savory dish that’s both filling and nutritious? Pureed Split Green Peas with Carrot Slices is a great option!
I think that this soup is kind of a surprise. I’ve never seen it prepared like this. It could be that this is an original soup that my late beloved mother-in-law, Grandma (Savta) Chana created.
This hearty soup is packed with protein from the peas, a burst of flavor from fresh carrots, or other veggies you care to add. It’s a wholesome meal that’s perfect for any time of year. Plus, it’s vegetarian, gluten-free, and you can adjust it to your taste!
The soup was originally prepared with meat/chicken-free soup powder, which you can add if you prefer so. Don’t forget to adjust the amount of salt you add to the recipe.
Why You’ll Love This Soup
Why You’ll Love This Split Pea Soup: This satisfying and nutritious soup offers a perfect blend of savory flavors, making it a comforting meal that’s both nourishing and versatile. Here’s why:
- Versatile: This split pea soup is special because it calls for adding sliced vegetables to the soup only after the puree has been prepared. So, you can essentially add a variety of vegetables to the puree along with the sliced carrots. For example, you can choose to add either, or, and: celery, potatoes, kohlrabi, or chopped spinach or beetroot leaves. This allows you to adapt the to your taste or to whatever you have on hand.
- Hearty & Filling: Naturally thick and satisfying, this soup keeps you full without the need for cream. No added thickeners of any sort. No flour, corn starch or other starches.
- Simple Yet Flavorful: Made with pantry staples of split peas, garlic, and (optional) turmeric, it’s easy to prepare and full of flavor. The carrots add a subtle sweetness, while the turmeric brings warmth both visually, with a touch of a yellowish tint and in flavor.
How to Serve this Pureed Split Green Peas with Carrot Slices Soup
This soup is also incredibly versatile when it comes to pairing and serving. Here are a few ideas:
- With Crusty Bread: A slice of warm, crusty bread is perfect for dipping into the rich, smooth soup.
- Side Salad: Pair the soup with a light, fresh salad like fresh herbs with or without cranberries for a bit of sweetness. This balances out the rich flavors of the meal. A simple mixed cabbage and bell peppers (add more colors if you like) with a lemon vinaigrette or a spicy tomato-chili pepper salad works wonderfully.
- Topped with Fresh Herbs: Garnish the soup with freshly chopped parsley or a drizzle of olive oil for an extra burst of flavor and color.
- With a Protein: If you’re looking for a more filling meal, and you’re in for protein on the side, you can pair with:
These simple pairings will make your Split Pea Soup with Carrots a satisfying and complete meal!
Storage Tips for Pureed Split Green Peas with Carrot Slices Soup
Storage Tips: This soup is not only delicious but also perfect for making ahead, and it stores well for future meals. Here are recommendations for storing Pureed Split Pea Soup with Carrots.
- Refrigeration: Store the soup in an airtight container in the refrigerator for up to 3 days.
- Freezing:
- This soup freezes wonderfully! I don’t like freezing vegetables. They come out extra soggy. I find it ruins their texture. But if you’re not serving the defrosted soup to guests, or particular eaters, you can definitely freeze the vegetables too.
- Transfer the cooled soup into freezer-safe containers or freezer bags, leaving a little room for expansion.
- It can be frozen for up to 3 months.
- Thawing:
- When you’re ready to enjoy it, simply thaw overnight in the fridge or reheat directly from frozen on the stovetop in a non-stick pot.
- After the soup thaws and comes to a boil, reduce the heat and cook for another 10 minutes or so.
- Check that the veggies are internally hot.
- Stir occasionally to prevent the bottom of the pot from burning.
- Thawing:
- Reheating:
- Reheat the soup on the stovetop over low to medium heat, stirring occasionally.
- If the soup has thickened too much after being stored, simply add a bit of hot water or broth to reach your desired consistency.
- If you’re adding broth, make sure it won’t alter the saltiness.
- Taste and adjust saltiness, or add water.
- You can also microwave individual servings, stirring halfway through for even heating.
With these storage tips, you’ll have this nourishing soup ready to enjoy whenever you want.
Ingredients
- Split Green Peas: A fantastic source of plant-based protein and fiber, they form the base of the soup, making it filling and satisfying. (See Health Benefits below)
- Carrots: Adds a touch of natural sweetness and vibrant color, while providing essential vitamins and minerals.
- Chopped Onion: Offers a savory depth and richness that forms the flavor foundation of the soup.
- Garlic: Elevates the overall flavor with a punch of aromatic goodness.
- Kosher Salt and Black Pepper: Essential for seasoning, balancing the soup’s flavor and enhancing the other ingredients.
- Parsley: A fresh herb that adds a burst of color and a light, herby finish to the soup.
- Turmeric: Brings a warm, earthy flavor. This is my splash of uniqueness.
Tip
The soup was originally prepared with meat/chicken-free soup powder, which you can add if you prefer so if you didn’t use vegetable broth instead of water for the liquid in the recipe.
Don’t forget to adjust the amount of salt you add to the recipe.
How to Make Pureed Split Green Peas with Carrot Slices Soup
- Sauté the onions and spices: Begin by sautéing chopped onions in a bit of oil to bring out their sweetness.
- Add the split peas: Add the rinsed split peas
and vegetable broth (or water), and bring the mixture to a boil. Let it simmer until the peas are tender, then blend the soup to a creamy, smooth texture.
3. Add the carrots: Once the soup is pureed, stir in the sliced carrots (or any other veggies you prefer). Continue to simmer until the carrots are tender, absorbing the flavors from the soup.
Health Benefits of Peas
The soup is nutritious & wholesome, packed with plant-based protein, fiber, and vitamins. So, you get great flavors with rich textures, that are easily put together. It’s both healthy and delicious, and don’t forget the added antioxidants from parsley.
[Trusted source 1] Extra benefits from pea protein, Cleveland Clinic
[Trusted source 2] …Health benefits… of parsley, Healthline
A Perfectly Balanced Dish
This vegetarian Pureed Split Green Peas with carrot slices soup offers a savory, satisfying meal with a comforting texture. The peas bring protein and fiber, while the carrots add a natural sweetness that balances the richness of the pureed base. The (optional) turmeric adds a subtle warmth, making every spoonful a flavorful experience.
Feel free to experiment with other vegetables like celery, potatoes, kohlrabi, or chopped spinach or beetroot leaves. Top with seeds like sunflower, pumpkin, or melon seeds. And you can add a sprinkle of freshly chopped parsley or cilantro leaves for an extra burst of color and freshness.
This soup is perfect for a cozy dinner or a nourishing lunch. Enjoy it with crusty bread or a simple salad for a complete, wholesome meal.
Give this simple, yet flavorful soup a try, and let it become a new favorite in your recipe collection!
I hope you’ve found this post inspiring. Leave a comment below to get in contact.
Enjoy!
Split Pea Pureed Soup With carrots
Pureed Split Green Pea Soup. No added starch. Gluten-free. Vegetarian. We cook the peas, puree them with a stick blender, or countertop blender. Then add large carrot sticks
Ingredients
Thick Pea Pureed Broth Base
- 2¼ (dry) split green peas
- 1 Medium onion, chopped
- 4 tablespoons olive or neutral oil
- 2½ teaspoons kosher salt
- 6⅓ hot water (1½ liters) (or vegetable broth - adjust saltiness))
- 4 garlic cloves, coarsely chopped
Vegetables
- 3 large carrots, cut into ¼s
- 1 cup flat parsley leaves, coarsely chopped
- 1 teaspoon Kosher salt
- ⅓ teaspoon black pepper, or to taste
- 8½ cups boiling water (2 liters) (or vegetable broth - adjust saltiness)
Instructions
The Carrots
- Peel and slice into 4 vertically cut quarters (cut lenth-wise), or slice into circles or squares. Which ever size or shape you prefer. Set aside. You can do this at a later stage if you like.
The Pea Broth (to be pureed)
- Heat 4 tablespoons olive or neutral oil in a large non-stick pot on a large burner and high heat.
- Add the chopped onion. Sauté 3 minutes.
- Add dry split peas and 4 chopped garlic gloves. Reduce heat and sauté (cook) for 3 minutes.
- Pour 6⅓ hot water (1½ liters) into pot. Cover pot, bring to boil.
- Reduce heat and simmer 1¼ hour, occasionally stirring.
- Turn off heat. Set aside 15 minutes to thicken and keep softening. (See the Notes section below)
- The peas should be extra smooth and ready for hand mashing, or blending with a stick blender or counter top blender, depending on which you prefer. (See the Notes section below)
- If you've pureed the cooked peas in a countertop blender, pour the puree back into the pot. If not, leave it in the pot and add 1 cup chopped flat parsley leaves.
Adding the Carrots to the Pureed Peas
- Pour 4½ cups boiling water (half of the amount of water called for that this stage) (1 liter) into the pureed peas.
- Put the peeled and sliced carrots into the pot too, the Kosher salt, and black pepper. If you wish to add other veggies and spices, please do so now. (See the Notes section below)
- Bring the pureed peas and carrots to a boil, cover the pot and then reduce the heat to simmer, gradually (every 10 to 15 minutes) adding more cups of boiling water
- Cook until the veggies soften to the degree of your preference (soft or mushy).
- If you've added large carrot slices, cook a bit longer. If you added small carrot squares, cook less time.
Notes
Mashing/Pureeing Cooked Peas
I usually hand mash the peas. As it is, I add more hot water and then add and cook the carrots, so the peas keep softening and being naturally pureed. It's up to you.
Why Let The Cooked Peas Thicken Without Heat
We remove the pot from the heat to allow it to thicken for around 15 minutes, without having to worry about some peas burning or sticking to the bottom of the pot.
Other suitable veggies:
Celery stalk(s), coarsely chopped into even pieces
Yellow potatoes, cut into 1/2-inch or 1-inch squares.
Additional Optional Spices:
½ teaspoon Cumin powder and/or
½ teaspoon Turmeric powder and/or
1 teaspoon Curry Powder
Tip:
Serve right away. The longer split pea soup is set aside to rest (whether intentionally, or not), the peas keep absorbing water until there is no more water left and you are left with a porridge, and not liquid-y pureed soup, which is great, if that's what you seek to achieve.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 170