Sugar Snap Pea And Carrot Soup

• 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)

1. In a medium soup pan, heat butter or olive oil and saute onion until translucent.
2. Add carrot and peas and saute 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, puree 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)!

butter, onion, sugar snap peas, carrot, salt, heavy cream, mixed italian herbs, parsley

Taken from www.food.com/recipe/sugar-snap-pea-and-carrot-soup-517101 (may not work)