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Creamy Peas and Car­rots Soup

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Soup

Ingredients
  

  • 2 tbs butter
  • 1 small onion chopped
  • 1 clove of gar­lic minced
  • 1.5 cups peas frozen, don’t need to defrost
  • 450 g roughly 1 lb diced carrots
  • 4 cups home­made chicken broth adjust to desired consistency
  • 1 cup milk
  • 1 tsp ground coriander
  • 1 tsp mild curry powder
  • 1 tsp turmeric
  • chopped fresh scal­lions pars­ley, or cilantro to garnish
  • salt and pep­per to taste
  • optional: a cou­ple of table­spoons of cream

Instructions
 

  • Melt the but­ter in a stock­pot over medium heat. Add the onion and gar­lic and sauté until translu­cent. Add the frozen peas and chopped car­rots, then mix well. Add the stock, milk, corian­der, curry pow­der, and turmeric, then and bring to the boil. Reduce the heat and sim­mer on low until the car­rots soften, about 20 minutes.
  • Purée the soup with an immer­sion blender (or trans­fer to a blender) until smooth. Add more chicken broth, if neeeded to desired con­sis­tency. Sea­son with salt and pep­per. Add cream, if desired. Gar­nish with chopped scallions.
Keyword Car­rots, Creamy Peas