Sugar Snap Pea and Carrot Soup

READY IN: 25mins
Recipe by InnerHarmonyNutriti

You can choose to make it vegan or vegetarian.

Top Review by Carol W.

Using the US measurements, I cut this recipe in half for two people. The only changes I made was using Kuri winter squash that I had on hand instead of carrots, and I used 1 Tablespoon nonfat dry milk mixed with 1/2 cup 2 percent milk instead of the cream that I did not have. I love this soup either hot or cold and with or without a dollop of sour cream or Crème Fraîche and will make it again especially for company. Also, I trimmed the ends and strings from the sugar snap peas before cooking.

Ingredients Nutrition


  1. In a medium soup pan, heat butter or olive oil and sauté onion until translucent.
  2. Add carrot and peas and sauté 1 more minute.
  3. Add vegetable stock and cook until vegetables are tender for about 10 minutes. Turn off the heat.
  4. Using a hand blender or blender, purée the soup.
  5. Add cream or non-dairy milk. Season with salt and Italian herbs to your taste.
  6. Infuse love and serve with some parsley flakes on top (optional)!

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