Split Pea Carrot Soup

Name: Split Pea Carrot Soup
Prep time: 12 min
Cook time: 55 min
Total time: 67 min
Yield: 2 servings
Cuisine: North American
Ingredients: 150 g Dry split green peas; 150 g Carrot; 90 g Yellow onion; 15 ml Olive oil; 900 ml Water; 3 g Fine salt

Split peas soften into a thick soup with small pieces of carrot and onion. This is a lunch for a day when the pot can simmer while you do something nearby. Check the water level as the peas cook and stir across the base. They need time and sufficient liquid to collapse; a thick pot is not necessarily a finished one.

Thick green-brown split pea soup in a white bowl with a spoon. — Representative photograph · Split pea soup, representative serving by Mx. Granger · Source · CC0 1.0. Full frame retained; resized without upscaling and converted to WebP. Representative split pea soup. The original photograph shows a commercially prepared soup, not this recipe; carrot pieces and exact ingredients are not documented in the photograph. Not a photograph of a PANTRISORA kitchen trial.

North American · Preparation time: 12 min · Cook time: 55 min · Total time: 67 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

150 g Dry split green peas
150 g Carrot
90 g Yellow onion
15 ml Olive oil
900 ml Water
3 g Fine salt

Allergens listed for these ingredients · None identified. Check package labels.

Step-by-Step Instructions

Rinse split peas, checking for debris. Dice onion and carrot and soften in oil in a soup pot.
Add split peas and measured water, bring to a boil and reduce to a simmer with the lid ajar. Stir occasionally and top up with hot water if the level falls too far.
Cook until split peas collapse and carrots are tender. Season with salt and mash lightly for a thick soup with some vegetable pieces.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, sieve or colander, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Use dried split peas, not frozen green peas, for the long simmer. Frozen peas contain much more water and do not absorb the 900 mL liquid like dry split peas.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.