Curried Pea Soup

This is one of my favorite soups so far. This pea soup is packed with flavor and nutrients! I normally love making my own vegetable broth, but since I didn't have any on hand, I purchased organic vegetable base from Better Than Bouillon. Boy, it made the soup so much more flavorful! The small amount of curry definitely gave the soup just the right amount of spice and punch to it.

Serves 6-8.
Ingredients
3 tablespoons butter
2 cloves garlic, minced
2 onions, chopped
2 stalks of celery, chopped
2 medium potatoes, chopped
1 carrot, chopped
2 1/2 cups fresh shelled peas
1/4 teaspoon sugar
2 teaspoon of curry powder
3-4 cups vegetable stock (you can use other soup bases if you're not a vegetarian)
2 cups of milk
salt and pepper to taste

1. Melt the butter and add garlic, onion, celery, carrots, and potatoes to the medium pot. Saute for a few minutes until soft.
2. Add the peas, sugar, curry and 2 cups of stock. Cover and summer for 15 minutes until all the vegetables are tender.
3. Puree with a hand blender one batch at a time. Pour back into the pot; add remaining stock and enough milk for desired consistency.
4. Turn off heat - keep warm on stove.
5. Add salt and pepper. Serve either hot or cold.

Here are the fresh peas after they've been shelled! They look so delicious already!