Bicolored Carrot and Pea Cream Soup

  • Difficulty: Medium
  • one hour and 5 minutes
  • 2 servings

With this one, there is no way you would not eat your vegetables. And if you think this looks good, you should know it tastes even better. Flavor the mild sweet carrots and peas with lemon juice and mint and give them a slightly hot touch with ginger and garlic. You can make this a vegetarian dish in no time, by replacing the chicken stock with some vegetable stock. It’s warming, healthy, and smooth.

Ingredients Needed for Bicolored Carrot and Pea Cream Soup


For the pea cream:

1 tablespoon vegetable oil
2 garlic cloves, chopped
1 spring onion, chopped
10 ounces of frozen peas, thawed (one package or can)
2 cups of chicken stock
salt
2 tablespoons of lemon juice
fresh mint, chopped

For the carrot cream:

1 tablespoon vegetable oil
1 medium red onion, diced
1 tablespoon ginger, diced
10 ounces of carrots, cubed
2 cups of water

How to Cook Bicolored Carrot and Pea Cream Soup

  1. For the pea cream:

    Heat the oil in a pot over low heat. Add the garlic, and spring onion and cook for 1-2 minutes. Add the peas, then the chicken stock. Bring the liquid to a boil and cook for 20 minutes.

  2. Transfer to a blender. Blend until smooth. Season with salt, add the lemon juice and 4-5 fresh mint leaves. Blend more, transfer to a pitcher and set aside.
  3. For the carrot cream:

    Heat the oil in a pot over low heat. Add the red onion and ginger. Cook and stir until tender.

  4. Add the carrots and water, bring to a boil and cook for 25 minutes or until the carrots are tender.
  5. Transfer to a blender and blend until smooth. Transfer to a pitcher.
  6. Pour soup from the two pitchers simultaneously into a soup plate on each side of it, creating a bicolored effect.

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