Thai Pea Soup

4 servings

• 4 cups fresh peas, or 1 20oz bag
     thawed frozen peas
• 3 cups Vegetable Broth
• 3 to 5 cloves minced garlic
• 1/2 to 1 teaspoon Thai green curry paste
• 2 Tablespoons fresh mint, chopped
     or 2 tsp dried
•    salt and pepper
• 1 teaspoon canola oil
• 1/2 teaspoon black mustard seed
• 2 Tablespoons Lite Coconut Milk

Bring fresh peas and broth to a boil in a stockpot. Add garlic, curry paste, and mint, and simmer, covered 7 to 12 minutes, or just until peas are tender. (If using thawed frozen peas, add them after the ingredients have simmered for 4 to 5 minutes, Simmer an additional 3 to 4 minutes.)

Process the mixture, in batches, in a blender or food processor until smooth. Season to taste with salt and pepper.

Heat oil in a small skillet until sizzling. Add mustard seeds and saute until they start to pop. Fold in the 2 TBLS coconut milk into soup then pour the oil-spice mixture over the soup. Serve

Bon appetit!