Nutritious Green Pea and Carrot Soup

Name: Nutritious Green Pea and Carrot Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 0.5 sliced onion; 1 clove garlic (sliced); 2 cups peas (frozen); 1 large potato (cut into small pieces); 4 cups water; to taste salt; 1 grated carrot; 0.25 cups toasted chopped almonds (for decoration)

By Liliana

6 January 2026

Nutritious green pea and carrot soup garnished with fresh herbs in a bowl

Jump to Recipe Print Recipe

Ingredients
How to Make Pea and Carrot Soup
- Step by step, that keep it weeknight simple
How to Serve
- Easy pairings that make it a meal
Storage and Freezing
- Make once, eat well all week
Helpful Tips
Ingredients and Substitutions
- Swap smart with what you have
Common Questions
- Your quick Q and A
A Cozy Bowl Waiting For You

Nutritious green pea and carrot soup is what I make when I want something light but still cozy, the kind of soup you can eat for lunch and still feel sharp through the afternoon.
Maybe you opened your fridge, saw a bag of carrots and a frozen bag of peas, and thought, now what. Or you want a budget-friendly recipe that tastes fresh and real, not like it came from a can. This bowl checks all the boxes. It’s simple, bright, and ready in about 35 minutes. Let me walk you through how I make it at home, step by step.

Ingredients

This is the basic list I reach for when I’m craving Nutritious Green Pea and Carrot Soup. The goal is clean flavors that still feel satisfying. I’ve included a few optional add-ins so you can tailor the soup to your mood.

• Aromatics: One tablespoon of olive oil, half a sliced onion, and one sliced clove of garlic.

• Main Vegetables: Peasand potatoes(cut into small pieces).

• Liquids and Seasoning: Waterand salt.

• Finishing Touches: One grated carrotand toasted chopped almondsfor decoration.

One note on broth: a good broth makes a big difference. If yours tastes flat, add a pinch of salt or a splash of lemon until it wakes up.

How to Make Pea and Carrot Soup

Step by step that keeps it weeknight simple

When I want Nutritious Green Pea and Carrot Soup fast, I keep the method straightforward. It’s mostly hands off after a quick sauté, which is my favorite kind of cooking on busy nights.

The preparation is broken down into these specific stages:

1. The Sauté:Begin by sautéing the sliced onion and garlic in the olive oil.

2. Boiling: Add the peas and potato pieces to the pot, season with salt, and cover the mixture with water. Stir well and leave the vegetables to cook for several minutes.

3. Blending: Once the vegetables are soft, use a hand blender to blend the soup until it is smooth.

4. Adding Texture: Add the grated carrot to the blended base, stir, and allow it to cook for a further 5 minutes.

5. Serving: The soup is ready to be served and should be garnished with the toasted chopped almonds.

Analogy: Making this soup is like building a house; you first create a solid, smooth foundation with the blended peas and potatoes before adding the decorative and textured “finishing touches” with the grated carrots and crunchy almonds.

If you love making cozy soups on rotation, you might like this hearty option too: Delicious Beef Barley Soup. Different vibe, same comfort.

How to Serve

Easy pairings that make it a meal

I like to keep serving low effort. A thick slice of toast with soft butter and a bowl of Nutritious Green Pea and Carrot Soup is perfect on a chilly day. If you want more protein, add a side of scrambled eggs, grilled chicken, or a chickpea salad. A sprinkle of grated Parmesan or a dollop of Greek yogurt over the soup can also make it feel more substantial.

Croutons add crunch without fuss. Toss torn bread with olive oil, salt, pepper, and garlic powder, then toast in a skillet until golden. Or use roasted seeds like pepitas or sunflower seeds for a nutty finish.

If you’re building a light soup night, serve this alongside another veggie favorite like my Roasted Cauliflower Soup. Two small bowls make a fun mix-and-match dinner with different textures and flavors.

“Made this for lunch with the kids, and the lemon at the end took it from good to wow. We ate the whole pot with grilled cheese. Five stars from my kitchen.”

Storage and Freezing

Make once, eat well all week

This soup stores beautifully, which is another reason it’s on repeat here. It also freezes like a champ. Just skip the dairy add-ins until you reheat.

Fridge: Store in a sealed container for 4 days. The flavor deepens by day two.
Freezer: Cool completely, then pack into freezer-safe containers. Leave a little space at the top. Freeze up to 3 months.
Reheat: Warm gently on the stove over low heat, adding a splash of broth or water if it thickened.
Meal prep tip: Freeze in single portions so lunches are grab-and-go.

If you’re into batch cooking, pair a frozen portion of this with a heartier option like the Delicious Mung Bean Recipes collection for a balanced week of bowls.
One more note. If you plan to freeze often, consider leaving the soup slightly under-seasoned and adding the fresh herb and lemon after reheating to keep the flavors bright.

Helpful Tips

Here are the little things that make this soup taste clean and satisfying every time.
Cut the carrots evenly so they cook at the same pace. If you like a softer carrot, slice it thinner. If you prefer some bite, go a little thicker. When the carrots are just tender, add the peas so they stay sweet and vibrant.

Season gradually. A pinch of salt with the onion, then another after the broth goes in, and a final taste at the end. This layer’s flavor without overdoing it. If your broth is low-sodium, you’ll likely need a bit more salt to make the veggies sing.

Always finish with something bright. Lemon juice or a splash of apple cider vinegar brings life to soups. If it tastes flat, it probably needs acid, not more salt.
Texture is personal. Blending half is my go-to because it keeps the soup silky without losing the happy pops of peas. If you fully blend, save a few peas and carrot coins to stir back in.

Want a little heat. Chili flakes or a small pinch of cayenne wakes this up without turning it spicy. A swirl of pesto also adds herby depth if you have a spoon left in the jar.
For another comforting bowl with a different feel, check out this simple guide on ramen and health: Is Ramen a Healthy Soup? It’s a helpful read if you’re building more soup nights into your routine.

Ingredients and Substitutions

Swap smart with what you have

Peas: Frozen peas are perfect. They’re picked at peak ripeness and deliver that sweet burst you want. Fresh peas work when in season, but cook them gently so they don’t turn mushy.

Carrots: Any variety works. If you only have baby carrots, slice them in thirds so they cook quickly. If you have extra carrots, roast a handful and add them on top for a deeper flavor hit.

Broth: Vegetable broth keeps it vegetarian. Chicken broth adds a savory note. If you only have water, boost flavor with an extra clove of garlic, more herbs, and a bay leaf. A tiny splash of soy sauce can add body if your broth tastes thin.

Herbs: Thyme is classic, but dill and parsley are excellent with peas. Basil gives a summery twist. If you only have dried herbs, use less because they’re more concentrated.

Creaminess: Potato makes a creamy base without dairy. For dairy, stir in yogurt, cream, or half and half at the end. For a dairy-free swirl, use cashew cream or a bit of coconut milk.

Protein: Add white beans or shredded chicken to make it heartier. Cooked quinoa or small pasta like orzo also turns this into a more filling meal without losing the veggie focus.

Spices: Keep it simple with black pepper, or add ground coriander for a subtle citrusy note. Smoked paprika will lend a gentle smoky warmth.

Common Questions

Your quick Q and A

Can I make Nutritious Green Pea and Carrot Soup in a slow cooker?
Yes, but sauté the onion and garlic first for the best flavor. Add everything except the peas to the slow cooker and cook on low for 4 to 5 hours. Stir in peas for the last 20 minutes, then finish with lemon and herbs.

How do I keep the peas bright green?
Add peas near the end and don’t overcook. If you blend the soup, do it briefly. A squeeze of lemon and fresh herbs right before serving also helps keep the color lively.

Can I use frozen mixed veggies instead of just peas?
You can. Aim for blends that include peas and carrots, and skip anything with big chunks that might throw off the cooking time. Adjust seasoning at the end to balance the flavors.

What if my soup tastes bland?
Season in layers, then add acid. Try a pinch of salt, a squeeze of lemon, and a grind of pepper. If you need more depth, stir in a teaspoon of olive oil or a touch of butter when serving.

What should I serve alongside for a complete meal?
A small grilled cheese, avocado toast, or a simple green salad rounds it out. If you want another soup to share, this cozy favorite pairs well with the Ramen Noodle Soup Recipe.

A Cozy Bowl Waiting For You

If you’ve been hunting for a bright, veggie-forward soup that still feels like comfort, Nutritious Green Pea and Carrot Soup is your answer. The sweet peas, tender carrots, and that fresh lift of lemon make it a keeper. It’s affordable, fast, and adaptable, which is exactly what most of us need on busy days. Grab a pot, trust your taste buds, and make it your own. I can’t wait for you to try Nutritious Green Pea and Carrot Soup and tell me how you serve it at home.