The Forked SpoonPea and Carrot Soup Recipe
Save it, plan it, shop for it.
Supper turns recipes like this into a planned week and a sorted grocery list — then walks you through cooking, hands-free. Coming soon to iOS.
Ingredients
Serves 6- 1 large head cauliflower (chopped into large florets)
- 1 large yellow onion (roughly chopped)
- 1 tablespoon olive oil
- 10 ounces peas (fresh or frozen)
- 5 cloves garlic (chopped)
- 8 carrots (peeled and chopped)
- Fresh thyme
- 12 ounces butternut squash (chopped into cubes)
- 5.5 cups vegetable broth
- Cheese
- Nonfat yogurt
- 2 teaspoon salt
- 2.5 teaspoon curry powder
- Fresh cracked black pepper
- Optional garnishes:
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
In a large pot or Dutch oven heat 1 tablespoon of olive oil over medium high heat. Add the onion to the pot and stir until onion is fully coated with oil. Sauté for approximately 3-4 minutes, stirring occasionally, or until onions just start to soften. Mix the garlic in with the onion and cook for approximately 1 minute, or until fragrant.
- Step 2
Add remaining ingredients- cauliflower, carrots, peas, butternut squash, curry powder, salt and vegetable broth- to the pot and stir. Turn heat to high and bring pot to a boil. Reduce heat to low and simmer, covered, for approximately 20-30 minutes, or until vegetables are fully cooked and fork tender.
- Step 3
Pureé soup until smooth, and completely blended. Be careful not to overfill your blender with hot, boiling, steaming soup (I usually only fill mine half way full and work in several small batches). Return the pureed soup to the stove in a separate pot over low heat.
- Step 4
Taste and add any additional seasonings you see necessary- salt, curry powder, etc. Garnish with a scoop of yogurt, cooked peas and fresh thyme.
Interactive, hands-free timers are available in the Supper app.
In a large pot or Dutch oven heat 1 tablespoon of olive oil over medium high heat. Add the onion to the pot and stir until onion is fully coated with oil. Sauté for approximately 3-4 minutes, stirring occasionally, or until onions just start to soften. Mix the garlic in with the onion and cook for approximately 1 minute, or until fragrant.
Source: The Forked Spoon
