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Easy Smoky Split Pea Soup with Frizzled Onions
Rich, smoky, and deeply comforting, this vegetarian split pea soup proves you don't need a ham hock to build incredible flavor. Smoked paprika and toasted cumin create a savory backbone that mimics traditional meat-based versions. As the split peas simmer, they break down into a smooth, golden puree that's naturally thick and hearty. The real magic happens at the end when you top each bowl with dark, frizzled onions and a bright squeeze of fresh lime juice to balance the earthiness.
Ingredients
- 1 lime
- 3 tablespoons extra-virgin olive oil, divided
- 8 ounces carrots (3 medium), halved lengthwise and cut into 1-inch pieces
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- ½ teaspoon kosher or sea salt
- 8 ounces uncooked yellow or green split peas (about 1 cup plus 2 tablespoons), rinsed
- 1 small onion (any type), halved and thinly sliced
- ½ teaspoon black pepper
Instructions
- 1Grate the zest from the lime directly into a large pot or Dutch oven. Set the lime aside for later.
- 2Add 2 tablespoons of olive oil to the pot with the zest and turn the heat to medium.
- 3Stir in the carrots, garlic, cumin, smoked paprika, and salt. Cook for about 2 minutes, stirring frequently, until the garlic turns lightly golden and the spices are fragrant. Blooming the spices in oil deepens their savory notes.
- 4Pour in the split peas and 8 cups of water, bringing the mixture to a boil over high heat. Cover the pot, reduce the heat to medium, and simmer for 20 minutes, stirring occasionally.
- 5Remove the lid and continue simmering for about 10 more minutes, until the carrots and peas are completely tender. Turn off the heat.
- 6Puree the soup until smooth using an immersion blender. If you're using a standard blender, carefully process the hot liquid in batches and return it to the pot.
- 7While the soup simmers, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onion and cook for about 10 minutes, stirring frequently, until the slices turn dark golden brown with slightly charred edges.
- 8Squeeze the juice from the reserved lime into the pureed soup. Stir in the black pepper. Ladle into bowls and top each portion with the frizzled onions.
Nutrition
230kcal
Calories
10g
Protein
8g
Fat
12g
Fiber
208mg
Sodium
Notes
- Variation: Yellow split peas give this soup a bright golden color, but green split peas work just as well and offer a slightly sweeter flavor.
- Swap: You can easily substitute brown or green lentils if you don't have split peas on hand.
- Storage: Keeps in the fridge for up to 4 days in an airtight container. The soup will thicken as it cools, so you'll need to stir in a splash of water when reheating.