Creamy Spring Pea and Carrot Soup with Dill

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A velvety, nutrient-rich soup made with fresh peas, carrots, and dill, perfect for warming spring days. This french-inspired soups (vegan) ready in about 35 minutes pairs medium, diced carrots, shelled fresh peas, small, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, diced carrots
• 2 cups, shelled fresh peas
• 1 small, finely diced onion
• 2 cloves, minced garlic
• 4 cups chicken broth
• 2 tbsp, fresh or 1 tsp dried dill
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 2 diced medium carrots and 1 small finely diced onion, sautéing for 5 minutes until softened and golden around the edges.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent browning.
3. Step 3: Stir in 2 cups fresh peas, 4 cups chicken broth, 2 tbsp fresh dill (or 1 tsp dried), 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook for 15 minutes until carrots are very tender.
4. Step 4: Use an immersion blender to puree the soup until completely smooth (or carefully transfer to a blender in batches). Return to low heat.
5. Step 5: Stir in 1/2 cup heavy cream and simmer for 2 minutes until warmed through, avoiding boiling to prevent curdling. Taste and adjust salt and pepper if needed.