Spiced carrot and green pea soup
We associate carrot soup with Spring and Easter, but we should have it all year round, as it’s a “superfood”, full of immune-boosting nutrients. During the winter season add some spices, such as ginger, cinnamon, star anise and you get a tasty, seasonal dish. Thisspiced carrot and green pea soupis a good example. Serve it with wholesome bread.
Ingredients
Method
- Finely chop the onion, ginger and garlic. Roughly chop the carrots and potato.
- Heat the oil in a large saucepan and gently fry the onion for 5 minutes, then add the garlic and ginger and stir for a minute.
- Add the carrot and potato pieces, then the cumin powder and turmeric.
- Stir for a minute, then add the stock and bring to the boil.
- Gently simmer for 25 minutes, until tender, then add half of the green peas.
- Cook for another 5 minutes, add the fresh herbs and blitz with a hand-held blender until you get a creamy, smooth or textured soup.
- Add the remaining peas, bring to the boil and cook for a couple of minutes. Add more stock if it’s too thick.
- Serve warm.