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Curried Pea Soup

Wonderful for a winter day, this soup gets subtle flavor from curry. I serve it with salad and a toasted baguette.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 1/2 cup water
  • 1 teaspoon chicken bouillon granules
  • 1 garlic clove, minced
  • 1/2 teaspoon curry powder
  • 1/4 to 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • Dash to 1/8 teaspoon dried mint flakes
  • 1 package (10 ounces) frozen peas
  • 1 celery rib, finely chopped
  • 1/2 cup milk
  • 1/2 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • Fresh mint, optional


  • In a large saucepan, bring the water, bouillon, garlic, curry powder, salt, pepper and mint to a boil. Stir in peas and celery. Return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peas and celery are tender. Cool slightly.
  • Place pea mixture and milk in a blender; cover and process until blended. Return to saucepan. Stir in cream; heat through (do not boil). Stir in lemon juice. Garnish with fresh mint if desired.

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Average Rating:
  • Lynn Semon
    Jun 26, 2011

    I rated this soup before it had the stars so I will do it again. I am sorry if my remarks show up 2 times but I want to share them with you. This is my favorite pea soup now. I will be making it again. I did not have all the ingredents so I had to make some changes and did not use the milk, cream, nor mint. I used dried split peas instead of frozen peas. I just cooked them longer until there were soft. I love the curry! Just a very pleasing taste. I hope you enjoy also.

  • Lynn Semon
    Jun 26, 2011

    This is a great soup. I do believe it is my favorite pea soup. I did not have all the items called for, so I omitted the milk, cream and mint. I used dried split peas instead of frozen peas. I just cooked them until they were done. The curry is a nice touch!