Young Carrot and Pea Soup
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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
Servings: 4
4 young carrots
150 g peas
900 ml vegetable broth
1 onion
1 tablespoon olive oil
Steps
Wash the young carrots thoroughly or peel them thinly, then slice them. Finely chop the onion, and measure the peas separately so they are added only when the carrots are almost tender.
Sauté the onion in the olive oil for 3–4 minutes, until softened.
Add the young carrots, pour in the broth, and cook for 10–12 minutes, until the carrots are almost tender.
Add the peas once the young carrots are tender. Heat briefly, only until the peas are warmed through, and serve without further cooking.
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