Sugar Snap Pea and Carrot Soup

You can choose to make it vegan or vegetarian.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon butter or 1  tablespoon olive oil
• 1⁄2 onion, diced
• 12  ounces sugar snap peas, trimmed
• 1  carrot, sliced
• 500  ml  vegetable stock
• 1⁄2 teaspoon salt
• 100  ml heavy cream or 100  ml non-dairy milk substitute
• 1  dash  mixed Italian herbs
• 1⁄2 teaspoon parsley, for topping (optional)

Directions

1. In a medium soup pan, heat butter or olive oil and sauté onion until translucent.
2. Add carrot and peas and sauté 1 more minute.
3. Add vegetable stock and cook until vegetables are tender for about 10 minutes. Turn off the heat.
4. Using a hand blender or blender, purée the soup.
5. Add cream or non-dairy milk. Season with salt and Italian herbs to your taste.
6. Infuse love and serve with some parsley flakes on top (optional)!