I know the weather asks for something other than soup but this recipe is an absolute must (and a life saver) and I cannot keep it away from you.
As you may have noticed, I have been a little absent from social media – you would have particularly noticed my absence on my Instagram stories – but there was a reason behind it (and No! I was not on vacation again – unfortunately!).
I have been ill with a weird virus. And ended up spending days in bed and away from the kitchen, which means that Mr Santos was the chef in charge of all cooking.
Because I was unwell, I was trying to find foods that would ease my upset stomach and that would help me get better. As per my mother’s advice – quoting her “ You have to eat carrots. Eat carrots!!” – Mr Santos decided to kindly make me a traditional and super simple Portuguese carrot soup. (I must say, we hadn’t had this soup in ages and had completely forgotten about it and about how good and nourishing it is).
So “creamy carrot soup” it was. Mr Santos made it and it was HEAVEN ON EARTH!!!
It was the creamiest soup in the world.
It was rich,
so super healthy
Mr Santos also added some petit pois peas to give the dish some extra crunchiness and protein and I couln’t praise him more. I can honestly say that, besides being deliciously creamy, this soup is the best healing dish in world as it is loaded with Vitamin A (one of the best vitamins to enhance body’s immunity against infections and diseases).
However, don’t think you have to be a little “under the weather” to fully indulge on this ultra-comforting dish – because you don’t!
This is an extremely velvety and super light soup that can be appreciated at any time. It makes a great light dinner option served with some bread and olives.
Try it and spread the word… 🙂
- 2 carrots
- 1 large courgette
- 2 medium potatoes
- 1 onion
- 2 cloves of garlic
- 1 tablespoon extra virgin olive oil
- 1 liter of water
- 1 cup of petit pois peas (can be frozen)
- Salt to taste
- 2 tablespoons of chopped fresh coriander
- 1 tablespoon of toasted pine nuts
- Bring a pan with a water to the boil.
- Once boiling, add the previously chopped vegetables and the potatoes and season with salt.
- Let them cook and them mash everything up (you can use your food processor here).
- Then bring the misture back to the pan, add the frozen peas and let them cook for around 5 minutes.
- Verify seasoning and remove from heat.
- Add the olive oil, stir well and serve with the suggested topings or some bread.