Yellow Split Pea and Carrot Soup (Crock Pot)


OK, this soup isn’t fancy, but it’s nutritious, inexpensive, easy to make, and kid-approved, so I’m sharing the recipe! Zander preferred his with a splash of homemade raspberry limeade and a big dallop of cilantro pesto. Alex and I enjoyed ours without those additions. 😉

*makes about 3 large bowls of soup for a main dish, or 4-6 smaller bowls for a side dish


1 cup yellow split peas (I did not soak mine overnight, but they cooked just beautifully anyway)
3 large carrots, chopped (approx. 1 1/2 cups)
4 cups vegan “chicken” broth
1/4 cup minced garlic (we all love garlic, but if you’re less of a fan, just use 1 or 2 cloves, or use onion instead)
a drizzle of olive oil
1 bay leaf (remove and discard before eating!)
2 tsp cumin
1 tsp Himalayan salt
1 tsp oregano
1 tsp black pepper
2 cups chopped baby spinach or other greens (optional)


Add all ingredients EXCEPT the spinach to a crock pot and cook on low for 6 hours.

Optional: If you want a more velvety soup, take half of the liquid and blend it in a high-speed blender until creamy, then stir it back into the remaining half just before serving. That way you’ll have a wonderfully smooth soup, but also some good texture with bites of split pea and carrot to chew. You could also just skip this step and eat it straight from the crock pot. Or you could blend the entire thing if you don’t want the texture.

After blending (or during the last 15-30 minutes of cooking, just long enough to wilt), stir in the chopped spinach. The photo above was my son’s portion, and he is anti-spinach at the moment (gasp!!), so there is nothing green in his bowl. I forgot to take a photo of mine with the spinach, but I’m sure you can imagine what it would look like. Totally up to you whether or not to include it. Enjoy! 🙂


About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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One Response to Yellow Split Pea and Carrot Soup (Crock Pot)

  1. Mike & Gloria McCoy says:

    This looks and sounds delish.

    Sent from Mike & Gloria’s iPad.

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