If you're a fan of soup - this warm and comforting pea soup is sure to WOW! It's loaded with vegetables to keep you feeling full and satisfied. Carrot, potato, onion, coconut milk, herbs and of course peas - yum! This plant-based soup uses wholesome ingredients, is simple to make, and no doubt healthy! Providing you nutritional value and warm winter comfort.
Vegan I Gluten Free
Time: 40 minutes
1 tbsp. olive oil
2 cloves garlic, minced
1 yellow onion, sliced
1/2 large carrot, half-mooned
1 potato, cubed
1/2 cup coconut milk
4 cups water
1 tsp. dried thyme
4 cups frozen peas
Salt and pepper to taste
Nuts and seeds of choice
Add 1 tbsp. olive oil to a large sauce pan and heat over medium-high heat. Once the oil is hot, add the garlic and onion, sautéing 1-2 minutes, until fragrant.
Add the carrot and potato to the pan and sear the sides, stirring occasionally, for 5-7 minutes.
Pour the coconut milk and water into the sauce pan. Stir in the dried thyme.
Bring the mixture to a low-boil, for 10-15 minutes, until the vegetables are soft. Add in the frozen peas and boil an additional 4-6 minutes, until they are heated through. Season with salt and pepper.
Remove 1/2 cup of liquid from the pot and set aside.
Transfer the mixture to a blender and puree until smooth and creamy. Adjust the consistency to your liking by slowly adding the soup liquid back in.
Divide the soup among bowls and top with nuts and seeds for a little crunch! Enjoy warm. Store leftovers in the fridge 2-3 days.