Cream of Carrot Soup With Peas

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Average Rating: 4 | Rated By: 1 users

This soup takes only few minutes to prepare; it is full of flavour and nutrition. It can be served hot on cold chili nights or room temperature on hot days. I like to top this yummy soup with a scoop of yogurt but you can add chopped cilantro or basil instead.


  • 2 tsp. extra virgin olive oil
  • 1 organic medium size onion, chopped
  • 1 tsp. organic gluten-free curry powder
  • 3 cups gluten-free vegetable stock (you can use chicken stock)
  • 6 organic medium size carrots, diced
  • 2 tbsp. organic fresh parsley, chopped
  • 1-cup coconut milk
  • 1-cup organic frozen or fresh peas
  • 2 tbsp. freshly squeezed lime juice
  • Sea salt to taste
  • Garnish with organic plain coconut yogurt, fresh basil or cilantro (optional)
  • Instructions

  • Heat olive oil in a medium size soup pot and add onion, sauté until soft about 5 minutes, then stir in curry powder.
  • Add stock and carrots, and cook for 10 minutes on low heat.
  • Pour carrots, stock and parsley into a blender or food processor and process until smooth, return back to pot; add coconut milk, peas and cook for 5 more minutes.
  • Stir in lime juice and season to taste, add a scoop of yogurt when serving, cilantro or fresh basil.

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