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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