Creamy Peas and Carrots Soup

This cozy peas and carrots soup is very simple and can be made in less than 30 minutes. I took the pictures at home a few days ago, but a soup like this would be perfect for a rainy day here in Tofino, sitting by the wood stove and listening to the ocean.

Creamy Peas and Carrots Soup | canuckcuisine.comI’m on the coast this week, and the first thing I did when we got here is make a big pot of chicken broth. I like to go out and eat like anyone else, but can’t imagine doing this for 7 days in a row, no matter how great the restaurant food is. Good, simple homemade food is as important as a comfortable bed.

This soup doesn’t need anything else added to fill you up.  The only thing I’d suggest you perhaps include a portion of poached diced chicken for added protein, but that’s about it.  I add turmeric for brilliant color and garnish with chopped scallions.  Parsley and cilantro would work equally well.

You will start off by sauteing some onion and garlic, add chicken stock, chopped carrots and peas, and if you’re in a pinch you can grab that peas and carrots bag right from the freezer.  I don’t recommend it though… Frozen peas are fine, but use only the freshest flavorful carrots, okay?  Slowly simmer everything until tender and whiz with an immersion blender.  It wouldn’t be me if I didn’t season with a bit of curry powder and turmeric, but don’t overdo these – these spices are meant only to be a hint on the palate.

Creamy Peas and Carrots Soup Recipe | canuckcuisine.comAs always with soups, use good homemade chicken broth as the base of your soup.  It’s infinitely healthier and adds greater depth of flavor than stock from a box, or made from cubes.

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Creamy Peas and Carrots Soup
 
Author:
Serves: 6
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
  1. Melt the butter in a stockpot over medium heat. Add the onion and garlic and saute 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.
  2. Puree 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.

 

 

2 Comments

  1. Simple and brilliant and so you.:) I couldn’t imagine eating out even 1 day straight, all day. Especially in Tofino there are like 5 (?)ish restaurants. And I totally agree about homemade chicken stock. I just made a huge batch of my own and froze. Enjoy the coast, it’s lovely! I enjoy it in front of my computer LOL.

    • ha :) Eating out is okay once in a while, but if you eat healthy at home, some things can be a shock to the system. We find this after we stopped going out for Vietnamese food – I had some before we left to Tofino, and it did NOT go over well…I can’t believe I used to eat this MSG and salt on a regular basis…

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