The Forked Spoon · by Jessica Randhawa★ 4.8 (48)
Pea and Carrot Soup Recipe
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 29%
CARBS 40G56% OF CAL
11G FIBER0G ADDED17G INTRINSIC12G OTHER17G TOTAL SUGAR
FAT 9G29% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, creamy soup of peas, carrots, and cauliflower perfumed with curry powder and thyme. A vegetable-forward comfort dish that's both nourishing and satisfying.
mainamericansoup🫕 dutch oven🍲 stockpot🌀 blendergluten freevegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 large yellow onion (roughly chopped)
- 5 cloves garlic (chopped)
- 1 large head cauliflower (chopped into large florets)
- 8 carrots (peeled and chopped)
- 10 ounces peas (fresh or frozen)
- 12 ounces butternut squash (chopped into cubes)
- 2.5 teaspoon curry powder
- 2 teaspoon salt
- 5.5 cups vegetable broth
- Fresh cracked black pepper
- Optional garnishes:
- 10 ounces fresh peas (steamed or boiled according to package instructions)
- Nonfat yogurt
- Fresh thyme
- Cheese
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 29%
CARBS 40G56% OF CAL
11G FIBER0G ADDED17G INTRINSIC12G OTHER17G TOTAL SUGAR
FAT 9G29% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1633mg
- Total sugar
- 17g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1062mg
- Calcium
- 284mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1633MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.