Split Pea and Roasted Carrot Soup

When winter is right around the corner you always go for warm and cozy meals. Warm yourself with this comforting bowl of split pea and roasted carrot soup.


Prep Time: 10 mins
Cook Time: 25 mins
Yields: 4


  • 1 tablespoon olive oil
  • 1 small white onion, finely chopped
  • 2 garlic cloves, minced
  • 1.75 ml water or vegetable stock
  • 1 cup split peas
  • 2 medium white potatoes, peeled and cubed
  • 3 bay leaves
  • 2 medium carrots, grated and cubed
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • salt and pepper, to taste
  • fresh parsley, for serving


  1. In a large pot heat 1 tablespoon oil over medium heat and add onions and garlic. Cook for 5 minutes or until golden brown. Add water/vegetable stock, peas, potatoes and bay leaves. Bring to a boil and simmer for 20 minutes.
  2. Meanwhile preheat oven to 180°C and line a baking tray with parchment paper. Toss carrot cubed with the remaining oil and spices, season to taste. Arrange on the prepared baking tray and roast for 15 minutes. Take out from the oven and add to the soup pot. Cook together for another 5-10 minutes. Switch off the heat and the soup cool slightly for 10 minutes before serving. Garnish with fresh parsley, serve and enjoy.

Nutrition Facts

Per serving: 296 KCALS | 4.3G FAT | 0.6G SAT FAT | 52.1G CARBS | 7.5G SUGAR | 16.5G FIBRE | 14.5G PROTEIN

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