Cream of peas and carrots soup

This soup is not only super delicious but healthy and quick to prepare, too.
I believe, almost every veggie soup could use a little crème fraîche or cream and a small potato for extra thickness, creaminess and deliciousness. Not this, thou! This soup is so amazing as it is, I can’t believe it.
I usually prepare this soup when I am dieting, cause it’s low on calories, has no cream, potatoes or other anti-dieting ingredients. It’s basically cream of healthy, nutritious vegetables! But this one is totally worthy of being on your table any other day of the week, dieting or not.
God bless curry, basil and thyme, which may seem to you like an odd combination at the moment but wait till you taste it.
Of course, when not dieting you can totally serve this soup with a spoon of crème fraîche, roasted nuts, croutons, bacon or cheese.
And did I tell you how quick you can whip this one up – only one pot and 30 minutes of simmering.
Cream of peas and carrots soup
2 tablespoons olive oil
1 large onion, chopped
2-3 garlic cloves, chopped
6-7 carrots, chopped
150 grams peas (frozen or fresh)
2 teaspoons curry powder
1/2 medium head cauliflower
1 l. vegetable broth
1 teaspoon fresh thyme
A few basil leafs
Salt and pepperHeat olive oil in a large pot. Add onion, garlic, carrots, peas and curry and cook for 2-3 minutes. Add cauliflower and vegetable broth and bring to simmer. Add basil, thyme and season with salt and pepper. Simmer for about 30 minutes or until all vegetables are soft.
Puree with a a hand-held blender and serve immediately.
Cream of peas and carrots soup Cream of peas and carrots soup
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