Light and creamy Pea and Carrot Soup perfectly seasoned with curry powder and made with healthy, nutrient-packed veggies. One of my favorite vegetarian soups that’s so easy to make!
Pea and Carrot Soup Recipe
Creamy, vibrant pea and carrot soup made with pureéd vegetables and just a touch of curry powder. You guys, it’s just so simple…and so good. I mean, who would have thought that a bowl filled with pureed veggies would taste so delicious?
I will admit I believe much of the creaminess (without any added cream) comes from using a good blender – like this one. I can’t explain why or how, but my old blender definitely didn’t make soups feel so fluffy. But I’m confident that any solid blender will work just fine.
In addition to the peas already in the soup, I garnished each bowl with cooked peas and a generous scoop of yogurt. Yogurt and curry go together, pretty much always. Sprinkle with a little fresh thyme and cracked black pepper, and you’ll have yourself a bowl of warm, comforting happiness.
How to Make Pea and Carrot Soup
Start by heating one tablespoon of olive oil over medium-high heat in a large pot or large Dutch oven. Add the chopped yellow onion to the pot and cook until the onion starts to soften (approximately 3-4 minutes). Mix in the garlic and cook for another minute (or until fragrant).
Add the cauliflower, carrots, peas, butternut squash, curry powder, salt, and vegetable broth. Increase the heat to high and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for approximately 20-30 minutes or until the vegetables are fork-tender.
Purée the soup in a blender or food processor until smooth, then return the puréed soup back to the soup pot and keep warm over low heat.
Season the soup to taste (with any seasonings you desire–I recommend extra salt, cracked pepper, or curry powder), and garnish with a scoop of yogurt, cooked green peas, and fresh thyme.
How to Serve
I like to serve this soup with warm bread or biscuits. It’s also delicious alongside a simple salad or as a winter appetizer (perfect for your next dinner party).
Storage and Freezing
Keep leftovers stored in an airtight container in the refrigerator for up to 4 days. It can be reheated in the microwave or on the stove. It’s also freezer-friendly for up to six months – just reheat and re-garnish as desired!
More Soup Recipes:
If you try making this Pea and Carrot Soup Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Pea and Carrot Soup
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion - roughly chopped
- 5 cloves garlic - chopped
- 1 large head cauliflower - chopped into large florets
- 8 carrots - peeled and chopped
- 10 ounces peas - fresh or frozen
- 12 ounces butternut squash - chopped into cubes
- 2.5 teaspoon curry powder
- 2 teaspoon salt
- 5.5 cups vegetable broth
- Fresh cracked black pepper
- Optional garnishes:
- 10 ounces fresh peas - steamed or boiled according to package instructions
- Nonfat yogurt
- Fresh thyme
- Cheese
Instructions
- In a large pot or Dutch oven heat 1 tablespoon of olive oil over medium high heat. Add the onion to the pot and stir until onion is fully coated with oil. Sauté for approximately 3-4 minutes, stirring occasionally, or until onions just start to soften. Mix the garlic in with the onion and cook for approximately 1 minute, or until fragrant.
- Add remaining ingredients- cauliflower, carrots, peas, butternut squash, curry powder, salt and vegetable broth- to the pot and stir. Turn heat to high and bring pot to a boil. Reduce heat to low and simmer, covered, for approximately 20-30 minutes, or until vegetables are fully cooked and fork tender.
- Pureé soup until smooth, and completely blended. Be careful not to overfill your blender with hot, boiling, steaming soup (I usually only fill mine half way full and work in several small batches). Return the pureed soup to the stove in a separate pot over low heat.
- Taste and add any additional seasonings you see necessary- salt, curry powder, etc. Garnish with a scoop of yogurt, cooked peas and fresh thyme.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Oh no! I hope your little one feels better soon! <3