Pea soup often tastes like baby food. Turns out when you add wasabi, everything gets real adult real fast. This was delicious! Also, good news for me, it seems fennel does not make me react the way large onions and shallots do. Yay!
Inspiration: 3 Cats Foodie | Food Network
Serves: 6 as an appetizer, 3 as dinner | Time: 40 min
Ingredients
Soup
2 tbsp vegan butter
1 clove of garlic, minced
1 fennel bulb, chopped roughly (testing fennel as yellow onion replacement)
1 large russet potato, peeled and cut into small cubes
4 cups vegetable broth (homemade to reduce sodium)
1 cup coconut milk
2¼ cups #peas (I used canned)
3 tsp wasabi paste
S&P, to taste
Carrot Topping
2 cups canola oil
2 cups shredded #carrots
2 tsp rice vinegar
Instructions
In a pot on medium heat melt vegan butter, add in garlic and fennel, cook and stir until the fennel softens. Add in the stock and the potatoes and let it come to a boil then lower heat and simmer uncovered for 10 minutes or until the potatoes are soft.
Pour in the coconut milk and bring it back to boil. Add peas and let it come to a boil once more and cook for 2 minutes, stirring occasionally. Take the pot off the stove and whisk in the wasabi paste, leave to cool for 10 minutes. Use an immersion blender and blend until smooth. Warm the soup back up to your desired temperation
While the soup cools, crisp your carrots. Put the oil in a medium pot and heat over medium-high heat until a deep-frying thermometer registers 325 degrees F. Line a plate with paper towels and put it next to the pot.
Line another plate with paper towels, put the carrots on the plate and pat with additional paper towels to dry thoroughly. This will prevent the oil from splattering when the carrots are added.
Working in batches, fry the carrots until light brown and crispy, 2 to 3 minutes. Transfer to the paper towel-lined plate. Sprinkle some rice vinegar on top.
Ladle soup into bowls. Sprinkle with carrots. Enjoy!
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