Dive into the world of carrot and pea soup, a light and creamy delight that’s as easy to make as it is delicious.
This favorite among vegetarian soups is perfectly seasoned with curry powder, transforming healthy, nutrient-packed veggies into a comfort food that’s hard to resist.
Whether you’re seeking a simple weekday meal or a nutritious addition to your dining table, this soup ticks all the boxes for a wholesome experience.
Frozen Peas And Carrots Soup Recipe
This pea and carrot soup recipe offers a creamy and vibrant fusion of pureéd vegetables with a hint of curry powder.
Its simplicity belies the delicious taste and creaminess achieved without the need for added cream, thanks to a solid blender making the soup fluffy.
Serve it garnished with cooked peas, a generous scoop of yogurt, fresh thyme, and cracked black pepper for a bowl full of warm, comforting happiness.
How To Make Pea And Carrot Soup?
Start by heating olive oil over medium-high heat in a large pot or Dutch oven.
Sauté chopped yellow onion until softened, add garlic until fragrant, then mix in cauliflower, carrots, peas, and butternut squash with a sprinkle of curry powder, salt, and vegetable broth.
Bring to a boil, then simmer on low heat until all vegetables are fork-tender.
Purée the mixture until smooth, return to the pot to keep warm, and season to taste with extra salt, cracked pepper, or more curry powder.
Garnish with yogurt, cooked green peas, and fresh thyme for an additional layer of flavor.
Carrot And Pea Soup Healthy Recipe
Ingredients
- 1 tbsp of olive oil
- 1 large yellow onion, coarsely chopped
- 5 garlic cloves, finely chopped
- 1 big cauliflower, broken into sizable florets
- 8 carrots, peeled and sliced
- 10 oz of peas, can be fresh or frozen
- 12 oz of butternut squash, cut into small pieces
- 2.5 tsp of curry powder
- 2 tsp of salt
- 5.5 cups of vegetable broth
- Freshly ground black pepper to taste
- Optional for serving:
- 10 oz fresh peas, prepared as per instructions on the package
- Nonfat yogurt for dolloping
- Fresh thyme leaves
- Shredded cheese
Instructions
- Start by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and stir until it’s fully coated with oil. Sauté for approximately 3-4 minutes, or until the onions begin to soften. Mix in the garlic with the onions and cook for an additional minute, until it becomes fragrant.
- To the pot, add the remaining ingredients: cauliflower, carrots, peas, butternut squash, curry powder, salt, and vegetable broth. Stir well, then turn the heat to high and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 20-30 minutes. Your vegetables should be fully cooked and fork-tender.
- Once the vegetables are tender, pureé the soup until it’s smooth and completely blended. Be cautious not to overfill your blender with the hot, boiling, steaming soup. It’s best to fill it halfway full and work in small batches to ensure safety and effectiveness. Return the pureed soup to the stove, in a separate pot, over low heat.
- Taste and adjust with additional seasonings, such as salt and curry powder, as needed. Garnish with a scoop of yogurt, some cooked peas, and fresh thyme before serving to add a touch of creaminess and fresh flavor.
How To Serve Roasted Carrot And Pea Soup?
Warm bread or biscuits make the perfect accompaniment to carrot and pea soup, elevating it from a mere dish to a delicious centerpiece at any dinner party or as a winter appetizer.
How To Store And Freeze Easy Carrot And Pea Soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup is also freezer-friendly for six months, easily reheated in the microwave or on the stove, with a chance to re-garnish as desired.
FAQs About Carrot And Pea Soup Recipe
1. When Should I Add Carrots To My Soup?
Add carrots and turnips during the first half of the cooking time to ensure they are perfectly tender. Greens, being thin and tender, should be added towards the end of the cooking process.
2. Why Is Carrot Soup Good For You?
Carrots are rich in beta-carotene, a precursor to vitamin A, giving the soup its vibrant orange color and making it a powerhouse of vitamins, minerals, and antioxidants.
3. Why Do People Eat Pea Soup?
People relish green pea soup for its delicious taste and nutritious benefits. Packed with protein, fiber, vitamins, and minerals, it’s a popular and healthy choice around the world.
4. Do Carrots Absorb Salt In Soup?
Yes, carrots and other starchy vegetables like potatoes and parsnips can absorb excess salt, making them perfect for balancing the saltiness of soup or stew.
5. Do Carrots Thicken Soup?
Grated carrot can thicken a stew while adding a touch of sweetness.
6. Can I Eat Carrot Soup Everyday?
Carrot soup is a good source of a variety of nutrition needs, making it suitable for daily consumption, even twice daily.
7. Is Pea Soup Kidney Friendly?
Pea soup can be kidney friendly, but it’s important to differentiate between mature peas (which may be limited) and green peas or pea pods that are typically allowed in a kidney diet.
8. Why Is My Carrot Soup Lumpy?
A common mistake is not running the blender long enough, resulting in a grainy-textured soup instead of a silky-smooth texture.
9. How Can I Thicken Carrot Soup?
To thicken carrot soup, add flour or cornflour mixed with a bit of the soup to create a smooth mixture, then simmer to allow the starch granules to burst and thicken the soup.
