Peas n’ Carrots

In elementary school I always dreaded the mound of peas and carrots in the corner of my cafeteria tray. While I loved fresh peas and carrots, the combo totally lost its charm when cooked down to mush. This week we sought to reinterpret some classic cafeteria food dishes in our plant-based cuisine class, and I took on the dreaded mushy-veg combo. Since it still feels a bit wintery in Providence (at least to my NOLA-calibrated self), I chose to make this warmly-spiced carrot soup. Snow peas and snap peas aren’t quite in season yet, so I garnished the soup with pea greens and flowers, but I suspect it would be a wonderful foil for fresh peas when the time comes.


Caramelized carrot soup with yogurt and pea greens

Caramelized Carrot Soup

  • 1 lb carrots, peeled and diced
  • 2.5 Tbsp unsalted butter
  • 1/2 tsp baking soda
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1/4-1/2 tsp cayenne pepper
  • 4 Tbsp water
  • 1/2 – 3/4 cup vegetable stock
  • Plain yogurt
  • Pea greens, sweet pea flowers, or snap peas as garnish
  1. Place all ingredients in a pressure cooker, stirring briefly to distribute the spices. Cook for 12-15 minutes (the carrots will be perfectly tender after ~10 minutes, any additional time deepens the flavor).
  2. Allow carrots to cool slightly, then pour into a blender.  Add stock gradually until soup reaches desired consistency.
  3. Serve in bowls topped with a dollop of yogurt and whatever pea plant bits you can find.

While I’ve only made this soup with a pressure cooker, I’m sure it could also be made by roasting the carrots in a dutch oven on the stovetop though they’ll take a bit longer to cook this way, and you may need to add more water to keep them from sticking to the pan.



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