Curried Fresh Pea Soup

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Curried Fresh Pea Soup

 

3 tbsps. coconut oil or butter

2 cloves garlic, minced

2 to 4 potatoes, cut into 1/4-inch slices

4 stalks baby celery, leaves and stems, sliced

5 baby carrots, scrubbed & sliced

2 onions, may use white part of baby leeks

1 to 2 1/2 cups fresh shelled snow peas

2 tsps. curry powder

3 to 4 cups vegetable stock

2 cups half and half or milk or soy milk unsweetened

1/4 tsp. organic sugar

sea salt and freshly ground pepper to taste

garnish, optional chives

 

In a saucepan melt butter or coconut oil, add garlic,

onion, celery, carrots, and potatoes and sauté until

softened.

Add peas, sugar, curry and 2 cups of stock.

Cover and simmer 15 to 20 minutes until the veggies

are tender.

Puree the mixture in a blender one batch at a time.

Pour back into the pot; add remaining stock and enough

milk to give the desired consistency.

Heat through gently at a low heat; do not boil.

Taste for seasoning, adding salt and pepper as needed.

Garnish each bowl with the chopped chives.

This soup can be served either hot or cold.

Garnish: May sprinkle with fine chopped chives. Serves

6 to 8.

 

 

 

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