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Front view of roasted carrot split pea soup in a bowl.
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Roasted Carrot Split Pea Soup

Roasted carrots and yellow split peas simmer together to make a creamy delicious soup
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Soups
Servings: 4 - 1 cup servings
Author: Ellen


  • 5 carrots (roasted)
  • 1 cup yellow split peas (rinsed)
  • 3 cups chicken (or vegetable broth)
  • 1 TBS olive oil
  • 3 cloves garlic (peeled and diced)
  • 1 small yellow onion (chopped largely)
  • 1/2 TBS dried rosemary (or 1 TBS fresh rosemary)
  • 1/2 TBS dried thyme (or 1 TBS fresh thyme)
  • 1 tsp salt (to taste)
  • 1/2 tsp pepper (to taste)


  • Soak the yellow peas in about 3 cups water until soft, this can be done overnight in a slow cooker on low or 3 to 4 hours on high. Drain
  • Over medium heat place a small saucepan
  • Add the olive oil, onions, and garlic
  • Saute until translucent about 5 minutes, turning every once in a while
  • In a blender (or you can use an emulsifier in the slow cooker) put the roasted carrots, split peas, onions, garlic, and 3 cups broth. Blend until smooth.
  • Pour back into the slow cooker, add seasonings and herbs, let simmer on low for 4 to 5 hours or until ready to serve
  • (This can all be done on the stove top in a large saucepan and let simmer until warmed)