Green pea carrot soup
Green pea carrot soup recipe in the vegetarian category
Recipe ingredients:
- 1 1/2 cups water
- 2 pounds peas, shelled or 6 cups frozen peas
- 1/4 cup onion, chopped
- 1/4 teaspoon white pepper
- 1 tablespoon honey
- 2 tablespoons whole wheat flour
- 2 cups milk or light cream
- 1/4 teaspoon ground nutmeg
- 2 cups sliced carrots, steamed lightly
- 3/4 cup yogurt
Recipe method:
- In a large saucepan or Dutch oven, bring the water to a boil.
- Add the peas, onion, pepper and honey. Return to a boil.
- Reduce heat to low, cover and cook for 20 minutes.
- Pour 2 cups of the water and pea mixture into a food processor or blender.
- Process until smooth. Pour into a large bowl or saucepan and set aside.
- Puree another 2 cups of the mixture.
- Repeat the steps until all the mixture has been pureed.
- The puree may be stored up to 2 days, if desired.
- When ready to serve the soup, pour the pureed mixture into a saucepan and heat slowly over low heat.
- In a small bowl, mix the flour, milk and nutmeg. Stir until smooth.
- Add this mixture to the warmed soup.
- Increase heat to medium and stir constantly until mixture just reaches the boiling point, but be careful not to boil.
- Stir in the carrot slices and continue to heat the mixture for 5 minutes over low heat.
- Taste for seasonings and consistency. For a thinner soup, add more milk.
- Ladle into soup bowls. Garnish each serving with a dollop of yogurt. Serve immediately.
Tags: green, pea, carrot, soup, recipe, vegetarian, recipes, cooking