Ingredients
- 5 Carrots Roasted
- 1 cup Split Peas Yellow; rinsed
- 3 cups Broth
- 1 Tablespoon Olive Oil
- 3 cloves Garlic Peeled and diced
- 1 Onion Yellow, small, chopped
- ½ Tablespoon Rosemary Dried
- ½ Tablespoon Thyme Dried
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
Equipment
- Stovetop
- Slow Cooker
- Small Saucepan
- Blender
- Large Saucepan
Instructions
- Soak the yellow split 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.
- Place a small saucepan over medium heat.
- Add the olive oil, onions, and garlic.
- Sauté until translucent; about 5 minutes, turning every once in a while.
- In a blender (or you can use an emulsifier in the slow cooker) add 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.
Notes
- Alternative cooking method: This can all be done on the stovetop in a large saucepan and let simmer until warmed.
Nutrition
Nutrition Facts
Split Pea Soup with Roasted Carrots
Amount per Serving
Calories
256
Calories from Fat 36
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Sodium
1348
mg
59
%
Potassium
788
mg
23
%
Carbohydrates
43
g
14
%
Fiber
16
g
67
%
Sugar
10
g
11
%
Protein
13
g
26
%
Vitamin A
13239
IU
265
%
Vitamin C
10
mg
12
%
Calcium
71
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Broth, Carrot, Carrots, Garlic, Garlic Cloves, Low Sodium Broth, Olive Oil, Onion, Onions, Rosemary, Soup, Split Pea, Thyme