- 1 tablespoon avocado or grapeseed oil
- 1 small yellow onion, diced
- ¼ teaspoon salt
- 8 large (1 pound) carrots, peeled and sliced into ½-inch thick rounds
- 2 cups low-sodium chicken or vegetable broth
- ½ cup shelled English peas (fresh or frozen and thawed)
- 1 (¾-ounce) bunch chives
- 1 clove garlic
- ¼ cup avocado or grapeseed oil
- ½ teaspoon salt
Heat the oil in a soup pot on the stove over medium heat, or in an Instant Pot on the medium sauté setting. Add the onion and salt, and sauté for about 5 minutes, until the onions are softened and translucent. Add the carrots and broth.
If cooking on the stove, bring the soup up to a simmer, turn the heat down to low and cover the pot. Let simmer for 10 minutes, until the carrots are fork tender. If using an Instant Pot, cancel the cooking program, secure the lid in the sealing position and select the soup program for 3 minutes. (The pot will take about 10 minutes to get up to pressure before the cooking program begins.) When the cooking program ends, let the pressure release naturally for at least 10 minutes.
When the carrots and onions are done, use an immersion blender to purée the soup until smooth, then taste the soup and add salt if needed. You may also thin out the soup with extra broth or water if it is too thick.
Chive Pea Pistou
Makes about 1 cup
Combine all of the ingredients in a mini food chopper or a mortar with pestle. If using a mini chopper, process in one-second pulses until the mixture becomes a fairly smooth pureé. If using a mortar and pestle, first use the pestle to crush the garlic with the salt, then incorporate the chives, then the peas and finally stir in the oil. Note: If using fresh peas, blanch them in boiling water for 1 minute before using.
Add a dollop (a heaping tablespoon or so) of the pistou to each bowl of carrot soup. If you’ve got leftovers, the extra pistou is delicious spread on toast.