Nutritional Chart
Calories: 441 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 20 g
- 18 g
- 52 g
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 Make Bicolored Carrot and Pea Cream Soup
- 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.
- 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.
- For the carrot cream:
Heat the oil in a pot over low heat. Add the red onion and ginger. Cook and stir until tender.
- Add the carrots and water, bring to a boil and cook for 25 minutes or until the carrots are tender.
- Transfer to a blender and blend until smooth. Transfer to a pitcher.
- Pour soup from the two pitchers simultaneously into a soup plate on each side of it, creating a bicolored effect.