Author Notes
This is a vibrant soup with bright and fresh flavors. Mint and peas is a classic combination. Accompanied with the natural sweetness of roasted garlic and carrots and a kiss of spices, this elegant dish is a definite winner. Serve with fresh crusty ciabatta or croutons. —Kaira G
Ingredients
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2 cups
Fresh or frozen peas
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2
Carrots cut into 1 inch chunks
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2 cups
Low sodium veg or chicken broth
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1 cup
non fat plain yogurt
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1/3 cup
buttermilk
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10
Mint leaves
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1/2
Large garlic diced
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1 pinch
Cumin
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1 pinch
Cinnamon
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1/2 tablespoon
Butter
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3 tablespoons
Olive Oil
Directions
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Preheat oven to 390 degrees F (~200 degrees C). Line a baking tray with parchment paper or foil.
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On the baking tray, add 2 tbsp of olive oil, salt and pepper to carrots and garlic cloves and toss to coat. Arrange garlic cloves and carrots in a single layer. Bake in oven for 3o to 35 minutes until carrots are tender. Squeeze roasted garlic out from the skin and set aside with the carrots.
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In a separate large saucepan, melt the butter in the remaining olive oil over medium heat. Add onions and cook for 2 to 3 minutes until it starts to brown.
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Stir in peas, roasted carrots and garlic. Cook for another minute. Add in hot simmering broth and cook for another 3 to 4 minutes until peas are tender.
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In batches, transfer the broth with the veggies into blender. Add in yogurt, fresh mint leaves, roasted carrots and garlic. Blend until a smooth mixture.
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Return soup to the saucepan. Stir in buttermilk (if using). Season with cumin, cinnamon and pepper as needed and bring to a simmer. Serve pipping hot with a drizzle of yogurt if desired.
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