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 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.
  2. 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.

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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