The pea and carrot soup offers many options to adapt it to your tastes and your family’s needs. If you want to prepare a light and nutritious soup that even kids will enjoy, you’re in the right place. You can use your Thermomix to simplify the preparation or cook it traditionally. Additionally, you can choose whether to include potatoes or not, add pasta to make it more substantial, and enjoy it hot or cold. For a touch of freshness, I suggest adding a zucchini.
SEASONALITY of carrots and split green peas – available all year round.
Recipes with split peas, dried or frozen
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stove, Pressure Cooker
- Cuisine: Healthy
- Seasonality: All Seasons
- Energy 116.57 (Kcal)
- Carbohydrates 18.59 (g) of which sugars 2.19 (g)
- Proteins 7.49 (g)
- Fat 0.73 (g) of which saturated 0.01 (g)of which unsaturated 0.04 (g)
- Fibers 5.98 (g)
- Sodium 364.93 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Pea and Carrot Soup
- 7 oz dry peas (or 14 oz of fresh or frozen peas)
- 1 cup carrots (cleaned and diced)
- 2 tbsp celery (1 stalk)
- 1 clove garlic (optional)
- 1 tbsp coarse salt (1 tablespoon)
- 6 cups water (or as needed)
🍀 for a creamier result, you can add a potato or a zucchini
🍀 once blended, you can add small pasta (or whole grains) to make it more substantial
🍀 you can serve it with crunchy croutons
Tools
- Pressure Cooker 7-liter
- Immersion Blender
Pea and Carrot Soup
Soak the split peas in cold water for a short time (if using frozen or fresh peas, this step is not necessary), while if using whole dry peas, they need to be soaked overnight.
Meanwhile, wash and chop the vegetables evenly.
In the pressure cooker (or in a tall steel pan), pour the rinsed peas, chopped vegetables, salt, and water.
Bring everything to a boil in a pot with a lid or in the pressure cooker (large and tall to prevent any cooking foam from escaping, I use a 7-liter one).
Cook for 15 minutes from the whistle (after the time has elapsed, turn off the heat and let the pressure cooker release steam on its own to avoid being flooded by steam). If using whole dry peas, the cooking time in the pressure cooker is about 25 minutes, while in a lidded pot it can take up to 1 hour.
Then, blend the soup and make it smooth with the immersion blender.
Cooking times for dry, fresh, and frozen peas differ due to their varying textures and moisture content.
Dry Peas (split or whole)
Before cooking split peas (and husked), it is sufficient to soak them briefly or simply rinse them under cold water until the water runs clear. However, whole dry peas need to be soaked in cold water for several hours or overnight to soften them.
Once soaked, the cooking time is about 30 minutes for split peas and 1 hour for whole peas depending on their freshness and soaking. They should be cooked until tender to make them more digestible.
Fresh Peas
Fresh peas require little cooking time, ready in 5 minutes after boiling or steaming. Ensure to rinse them and remove any lumps before cooking.
Frozen Peas
Frozen peas also require little cooking time. Usually, they cook in a few minutes, follow the package instructions. It’s important not to overcook them to avoid making them too mushy.Canned Peas
Rinse them well under water to eliminate the preservation liquid. They are already cooked and can be added at the end.
These times are approximate, always check the peas during cooking to ensure they reach the desired consistency.
ALTERNATIVES
🍀 serve with a drizzle of extra virgin olive oil
🍀 add pasta, broken spaghetti, or gluten-free grains to the cream
🍀 serve with flavored croutons or toasted bread seasoned with garlic
🍀 garnish with fresh mint or basil
🍀 for omnivores: add bacon or other cured meats to the sauté
STORE the pea and carrot soup
To store the pea and carrot soup, cool it completely, then transfer it to an airtight container and store it in the refrigerator for up to 4 days. If you want to store it longer, use the freezer and thaw it before reheating.
FAQ (Frequently Asked Questions)
Is the carrot and pea soup suitable for children?
Absolutely yes. It’s sweet, delicate, and colorful, so it often appeals to little ones. You can also serve it with some bread croutons to make it more fun.
Can it be eaten cold or is it only a winter dish?
Even though the soup suggests a comfort food idea to be enjoyed under a blanket, it can actually be delicious even warm or cold, especially on rainy spring or summer days. Maybe serve it with a drizzle of raw olive oil, some fresh mint or basil.
Can it be prepared in advance?
Of course, in fact, it’s even better the next day because the flavors blend better.
