Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 cups dried green split peas, rinsed and sorted
  • 2 medium gold potatoes, peeled and cubed into 1/2-inch pieces
  • 8 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1 tbsp soy sauce
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the butter or oil over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and smoked paprika, cooking for just 60 seconds until the fragrance blooms.
  3. Stir in the rinsed split peas, cubed potatoes, thyme, and the bay leaf. Pour in the vegetable broth and soy sauce.
  4. Increase heat to bring the liquid to a gentle boil, then immediately reduce to low. Cover with a lid slightly ajar and simmer for 75–90 minutes until the peas have softened and the soup has thickened.
  5. Remove the bay leaf. For a smoother texture, use an immersion blender to pulse the soup 3–4 times.
  6. Stir in the lemon juice. Taste and add salt and pepper as needed.