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Lunch recipe · from the recipe book

Smoky Split Pea Soup with Carrot and Celery

A velvety, smoky blended split pea soup with sweet carrot, savory celery and onion, finished with a swirl of yogurt and crisp toasted bread.

Smoky Split Pea Soup with Carrot and Celery

Ingredients

  • 1½ cups280 gGreen split peas, dryrinsed and picked over
  • 4 medium240 gCarrotschopped
  • 3 stalks120 gCelerychopped
  • 1½ medium160 gYellow onionchopped
  • 3 cloves9 gGarlicminced
  • 2 tbsp27 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried thyme
  • 4 cups960 gLow-sodium chicken broth
  • 1½ cups360 gWater
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp15 gLemon juice
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 4 slices128 gWhole-wheat breadcut into small cubes
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Prepare the vegetables first: chop the onion, carrot and celery, mince the garlic, and rinse the split peas.
  2. Heat two-thirds of the olive oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring, until softened, about 8 minutes.
  3. Stir in the garlic, smoked paprika and thyme and cook for 1 minute until fragrant.
  4. Add the split peas, chicken broth and water. Bring to a boil, then cover partly and simmer gently, stirring now and then, until the peas are completely soft, 45 to 50 minutes.
  5. Meanwhile, heat the oven to 375°F (190°C). Toss the bread cubes with the remaining third of the olive oil, spread on a baking sheet and bake until crisp and golden, 10 to 12 minutes.
  6. Take the pot off the heat and let it cool for 5 minutes. Blend the soup with an immersion blender until smooth, or blend it carefully in batches in a vented blender.
  7. Stir in the salt, black pepper and lemon juice. Add a splash of hot water if the soup is too thick.
  8. Ladle the soup into bowls. Top each with a swirl of Greek yogurt, the toasted bread cubes and the parsley.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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