H Phone Icon +91-629 188 5681 H Phone Icondietician.priyaagarwal@gmail.com

PEA CARROT SOUP

barley bowl photo

INGREDIENTS

SERVES 2, MAKES 900 ml

Soup Base

  • 1 cup fresh peas
  • 1 cup chopped carrot
  • ½ cup chopped potatoes
  • 2 small bay leaves
  • ½ inch coin of ginger, chopped
  • 3 cups of water
  • 2 teaspoons lemon juice
  • 2 teaspoons rock salt

Mint Tahini Dressing

  • ½ cup fresh peas
  • ½ cup chopped carrots, diced
  • ¼ cup chopped coriander

barley bowl Photo2

METHOD:-

SOUP BASE

  1. Place the peas, carrots, potatoes, bay leaves, ginger, and water into a pan, cover, and cook on a low flame for about 15 minutes, until all vegetables are soft.
  2. Remove bay leaves from the pan.
  3. Using a hand blender, puree the vegetables till smooth.
  4. Add lemon juice and salt from the top.

TOPPING

  1. Steam/boil the peas and carrots until soft.
  2. Add the boiled peas, carrots, and coriander into the soup base. Stir well and serve warm.

Tips

Use only fresh peas (not frozen peas) and red winter carrots to make this soup.