Carrot and pea soup

Classic vegetable soup with carrots, peas, and potatoes, finished with yogurt and sprinkled with fresh dill and parsley.

Ingredients

2 carrots

1/2 c. peas

3 potatoes

2 T. oil

1 T. flour

1 c. low-fat yogurt

pinch of salt

dill

parsley

Peel 2 carrots, wash them, and cut them into pieces about 1 cm in size.
Place the chopped carrots in a pot and cover them with about 1.5 liters of hot water.
Add 1/2 cup of peas (fresh or frozen) to the carrots.
Add 2 tablespoons of oil to the water in the pot.
Place the pot on the stove on high heat and wait for the water to boil.
Once the water boils, reduce the heat to medium and let the carrots and peas simmer for about 30 minutes, until the carrots are tender.
Peel 3 potatoes and cut them into cubes about 1 cm in size.
Add the chopped potatoes to the soup and let everything simmer on low heat until the potatoes are fully cooked.
In a small bowl, whisk 1 tablespoon of flour in about 50 ml of cold water until a smooth paste without lumps is formed.
In a thin stream, while stirring constantly, add the flour paste to the soup.
Add 1 pinch of salt to the soup and stir well.
Let the soup simmer for another 2-3 minutes to thicken slightly.
Remove the pot from the heat and let the soup cool slightly.
In a separate bowl, whisk 1 cup of low-fat yogurt with 2-3 tablespoons of the hot soup to temper it.
In a thin stream, while stirring constantly, add the yogurt mixture to the soup.
Finely chop 1 bunch of dill and 1 bunch of parsley.
Sprinkle the finished soup generously with the chopped dill and parsley.