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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 3 cm piece of ginger
  • 4 large carrots about 500g
  • 1 large potato
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • 750 ml vegetable stock approx.
  • 2 cups green peas about 400g
  • 1 handful fresh coriander leaves
  • Lemon juice

Method
 

  1. Finely chop the onion, ginger and garlic. Roughly chop the carrots and potato.
  2. 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.
  3. Add the carrot and potato pieces, then the cumin powder and turmeric.
  4. Stir for a minute, then add the stock and bring to the boil.
  5. Gently simmer for 25 minutes, until tender, then add half of the green peas.
  6. 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.
  7. Add the remaining peas, bring to the boil and cook for a couple of minutes. Add more stock if it's too thick.
  8. Serve warm.