AI-generated
Young Carrot and Pea Soup
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/soups/young-carrot-and-pea-soup
About this recipe
Young carrot and pea soup is a light, colorful vegetable-broth soup with onion and olive oil. Young carrots provide a sweet, delicate flavor, while peas add freshness, color, and pleasant texture. Onion sautéed in olive oil creates a mild base from only a few ingredients. This simple vegetable soup is a good way to use tender, seasonal ingredients.
Ingredients
4 young carrots
150 g peas
900 ml vegetable broth
1 onion
1 tablespoon olive oil
Steps
Wash the young carrots thoroughly or peel thinly, then slice. Peel and finely chop the onion. Measure the peas separately; frozen peas do not need thawing, while canned peas should be drained.
Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 3–4 minutes, stirring, until soft and translucent without deep browning.
Add the carrot, pour in the broth and bring to a gentle boil. Cook for 10–12 minutes, until the carrot is nearly tender.
Add the peas. Simmer fresh or frozen peas gently until tender, testing one; for frozen peas, take the package instructions into account. Canned peas are already cooked and only need heating through. Serve when the peas are tender and the carrot still holds its shape.
Estimated nutrition
Rate this recipe
1 rating
Comments