Monday, February 7, 2011
Dairy-free Peas and Carrots soup
I was reading a story online and in it a teenager makes peas and carrots soup for a cancer-survivor. I've never had it before so naturally, it made me curious and I just had to make it. I googled and tweaked a recipe that would work with our food issues. So here it is.
1 cup of frozen peas
1 cup diced carrots
Some diced celery stalks
A dash of thyme
A dash of salt and pepper
A few pieces of chopped garlic
A cup or so of hemp milk ( you can also use almond or any other dairy-free option. Use real milk if you can tolerate it)
A tbsp of tapioca starch to thicken it (you may use arrowroot or potato starch too)
Saute garlic then add everything to the pot. Bring to a boil. When vegetables are tender, turn off the stove. Let it sit for a little bit. Puree. Serve!
I initially made this with coconut milk. It was lovely! The 2nd time (in the photo) was with unsweetened hemp milk.
*I eyeball when I cook. I apologize for the approximations.