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Tasty Tuesday - Carrot Soup & Pea Salad


Carrot Soup & Pea Salad, from Dana's Start a New YOU!® Cookbook. Photo by Wendi La Fey 2023

Carrot Soup

Yield: 5 1-cup servings


Ingredients:

  • 1 onion

  • 1 stalk celery

  • 2 cloves garlic

  • 5 carrots

  • 4 cups vegetable broth

  • 1 can coconut milk

  • ¼-½ teaspoon salt

  • ¼ cup fresh parsley

  • ½ teaspoon thyme


Directions:

  1. Wash and scrub vegetables.

  2. Coarsely chop vegetables.

  3. Place in a medium-size saucepan

  4. Add remaining ingredients.

  5. Cook vegetables until tender.

  6. Pour into blender and blend until smooth.

  7. Serve! Bon Appétit!


Variations: Chop vegetables to bite–size and cook until tender. Do not blend. If you like ginger, try adding a little fresh or powder.


Pea Salad with Salsa Sesame Dressing

Yield: 4 (2/3-cup) servings


Ingredients:

  • 3 cups (12-ounces) frozen peas, thawed

  • ¼ cup raw cauliflower diced or water chestnuts, diced

  • 2 Tablespoons purple onion

  • ¼-½ teaspoon seasoned salt, optional

  • ½ teaspoon Bakon® Hickory Smoked Dried Torula Yeast

  • ¼ cup Salsa Sesame Dressing (recipe below)


Directions:

  1. Combine all ingredients in a coverable dish.

  2. Mix until dressing is evenly distributed.

  3. Cover and keep in refrigerator until ready to serve.


Salsa Sesame Dressing

Yield: 1 cup or 16 servings


Ingredients:

  • ½ cup water

  • 2 Tablespoons raw sunflower seeds

  • 2 Tablespoons sesame seeds

  • 1½ Tablespoons fresh onion

  • 1 small clove garlic or ¼ teaspoon garlic powder

  • 1 teaspoon lemon juice

  • ¼ teaspoon salt, optional

  • 1 teaspoon parsley flakes

  • ¼ teaspoon dill or basil

  • ½ Tablespoon nutritional yeast

  • 3 Tablespoons salsa


Directions:

  1. Blend first five ingredients until smooth.

  2. Add herbs and salsa to blender and pulse for 5 seconds.

  3. Chill until ready to serve.


Interested in more tasty recipes?

Order Dana's Start a New YOU!® Cookbook by calling 479-363-6585




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