Curried pea soup

Contributed by Preston Maring, MD

Curried pea soup
One-dish dinners, like farro, arugula, tomatoes, shrimp and a simple lemon vinaigrette, are easy to prepare, nutritious and economical ways to feed your family. "No cooking needed" soups are good too. All you really need is a blender. There are fancy high speed blenders that can make the creamiest of soups without the cream but most of us don’t have those professional type blenders at home. If you can get used to just a little texture, any blender works just fine. I am OK with texture. Try this pea soup. It is perfect for this season. All you have to do is put everything into the blender and push the button or flip the switch.

Servings: 4


  • 1 pound shelled fresh peas (big bag of fresh peas --- buy a lot and you can always use the extras for another recipe) or frozen peas
  • ¼ cup extra-virgin olive oil
  • 2 ½ teaspoons curry powder
  • 2 cups sliced butter lettuce
  • 1 shallot
  • 10 mint leaves
  • 2 cups low-sodium vegetable stock
  • 1 cup ice water
  • 1 Tablespoon lemon juice
  • ¾ teaspoons kosher salt


Combine all the ingredients in a blender and purée until very smooth. This may take a few minutes. With a pedestrian blender, it may work better doing it in two batches. Best if served chilled.

Nutrition information (per serving)

  • Calories: 244
  • Fat: 15 gm
  • Saturated fat: 2gm
  • Trans fat: 0 gm
  • Cholesterol: 0 mg
  • Carbohydrate: 21 gm
  • Fiber: 6 gm
  • Sodium: 264 mg
  • Protein: 9 gm