2 organic carrots, sliced into ribbons
1/4 cup Spectrum Culinary sunflower oil
1 Tbsp. Riojana olive oil
2-3 organic shallots, sliced into rings
3 cloves organic garlic, minced
24 oz. Stahlbush frozen peas, thawed
4 cups Imagine Vegetarian No Chicken Broth
1/4 cup organic carrot tops, washed well and minced
1 tsp. Kosher salt
1 tsp. Frontier Co-op white pepper
1/2 cup Field Day Full Fat Coconut Milk, fully mixed
3 Tbsp. minced fresh organic chives
In a skillet, add your oil, heat over medium high heat. Once hot, add your carrot ribbons, careful not to overcrowd the pan. You can do this in batches if need be. Cook for 1-2 minutes or until carrots are crispy.
Remove to a paper towel lined plate. Immediately sprinkle with kosher salt.
Add olive oil to a pot, heat over medium heat. Add the shallots and garlic, cook until fragrant.
Add in your peas, stir to combine. Season with salt and pepper.
Add in your broth and carrot tops. Stir to combine and bring to a boil.
Boil gently for 5 minutes and remove from heat. Using an immersion blender or regular blender, blend until very smooth.
If desired, strain soup through a fine mesh strainer.
Stir in the cream and return to low heat if desired.
To serve, ladle in soup. Swirl in extra cream.
Top with crispy carrot ribbons and chives.