Curried Cream Of Pea Soup
A creamy, flavorful pea soup infused with curry, topped with crispy bacon, perfect for a comforting and savory meal that appeals to vegetable lovers and spice enthusiasts alike.
Ingredients
Instructions
- Fry bacon until crisp, then remove and drain on paper towels.
- In the bacon fat, cook the diced onion, carrot, chopped celery, and peeled chopped potato until soft.
- Add garlic and curry powder, cook for another minute.
- Pour in half of the chicken stock and add the frozen peas, then simmer for 15 minutes.
- Puree the soup in batches until smooth, then return to the pot.
- Whisk in the remaining chicken stock and half and half.
- Simmer on low until heated through.
- Ladle the soup into bowls and crumble the cooked bacon on top.
Tips & Substitutions
For added depth, consider including a pinch of cumin alongside the curry powder. If you're out of bacon, try using smoked paprika for a similar smoky flavor. To make it vegetarian, substitute bacon with olive oil and use vegetable stock instead of chicken stock. Fresh herbs like cilantro can also enhance the flavor profile.
Serving Suggestions
Serve the soup garnished with crumbled bacon and a sprinkle of fresh herbs for a pop of color. It pairs wonderfully with crusty bread or a light salad, such as a Quick And Easy Chicken Salad, for a balanced meal. You can also serve it alongside a simple grilled cheese for a comforting touch.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water or stock to adjust the consistency if necessary. Avoid microwaving as it may change the texture of the soup.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Cream Of Pea Soup contains roughly 511 calories, with 21g protein, 82g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (104% of the Daily Value), iron (58% of the Daily Value), and vitamin C (58% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 484mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peas instead of frozen?
Yes, you can use fresh peas in this recipe. Just make sure to blanch them first to soften their texture before adding to the soup. Fresh peas will give a slightly sweeter flavor and vibrant color.
Is it possible to make this soup vegan?
Absolutely! To make this soup vegan, omit the bacon and use olive oil for sautéing. Replace chicken stock with vegetable stock and consider adding coconut milk instead of half and half for creaminess.
How can I adjust the spice level of the soup?
You can easily adjust the spice level by adding more or less curry powder. For a milder taste, reduce the amount to half a teaspoon, or for a spicier kick, add a pinch of cayenne pepper or red pepper flakes when cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).