Teresa's Recipes
Hearty Carrot and Pea Soup
Embrace the comforting warmth of this hearty Carrot and Pea Soup, a vibrant blend of sweet carrots and fresh peas. This recipe, stemming from the traditional kitchens of India, is a delightful fusion of flavors, with the earthy notes of cumin and turmeric marrying beautifully with the creamy sweetness of coconut milk. The finishing touch of fresh cilantro adds a burst of freshness, making this soup a nutritious, heartwarming meal perfect for any day.
Ingredients
- A handful, chopped Fresh cilantro
- To taste Salt and pepper
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Cumin
- 400 ml can Coconut milk
- 4 cups Vegetable broth
- 3 cloves, minced Garlic
- 1 large, chopped Onion
- 1 cup, fresh or frozen Peas
- 2 cups, chopped Carrots
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 300
- Fat: 20g
- Carbs: 25g
- Protein: 5g
- Sodium: 600mg
- Sugar: 10g
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, which should take about 5 minutes.
- Stir in the chopped carrots and cook for another 5 minutes. The carrots should start to soften, but not be fully cooked.
- Pour in the vegetable broth and add the peas, cumin, turmeric, salt, and pepper. Stir everything together and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes. The carrots should be tender by the end of this cooking time.
- Use an immersion blender or transfer the soup to a regular blender. Puree the soup until it reaches a smooth consistency.
- Return the soup to the pot (if using a regular blender) and stir in the coconut milk. Let the soup heat for another 5 minutes.
- Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
- Serve the soup hot, garnished with a sprinkling of fresh cilantro. Enjoy this soul-warming meal!