Light and creamy. Pea and Carrot Soup is nicely seasoned with curry spice and created with nutrient-dense vegetables. One of my favorite vegetarian soups, and it's so easy to make!
Creamy, bright pea and carrot soup made with pureed veggies and a hint of curry powder. It's so basic.And so good. Who would have imagined that a dish full of pureed vegetables would taste so good?
I'll admit that I feel most of the smoothness (without any added cream) stems from using an excellent blender, like as this one.
I can't explain why or how, but my old blender didn't make soups feel as fluffy. However, I am convinced that any solid blender will suffice.
In addition to the peas in the soup, I served each dish with cooked peas and a big scoop of yogurt.
Yogurt and curry go together almost constantly. Sprinkle in some fresh thyme and crushed black pepper for a dish of warm, soothing bliss.
Begin by heating one tablespoon olive oil over medium-high heat in a big saucepan or Dutch oven.
Cook the chopped yellow onion in the pot until it softens (about 3-4 minutes). Add the garlic and simmer for another minute (or until fragrant).
Combine cauliflower, carrots, peas, butternut squash, curry powder, salt, and vegetable broth. Turn up the heat to high and bring to a boil.