Chilled Curried Pea Soup (vegan of course)

Chilled Curried Pea Soup

1 tbsp olive oil
1 cup scallions, diced
2 large cloves garlic, minced
½ cup raw cashews
2 cups light colored vegetable stock or water
1 lb frozen peas, rinsed under cool water
Juice of 1 large lime
¼ cup coconut milk
1 tbsp hot curry paste
Several tbsp fresh cilantro

In a small sauce pan over medium heat, gently sweat the scallions and garlic. Make sure you do not get any color on the veggies. This will take around 4 minutes, then add the cashews and cook for several more minutes. Add the stock and turn off the heat. Pour this mixture into a blender along with the drained peas and blend on high speed for several minutes. Add the lime-juice and taste and adjust seasonings.
Chill for several hours
To serve, mix the coconut milk and curry paste and drizzle about 1 tsp over each bowl. Top with cilantro and more lime juice if desired. I place the leftover curry mixture on the table for people who like it a hot!
This will make 6 1 cup servings.

I had this soup for lunch. I made up the recipe as I went along and actually measured everything so I could get it on paper. It is a very simple soup, without a lot of strong flavors. I wanted to be able to taste the peas, so I didn't add any ginger or much of anything else. I liked it, so did my husband and oldest son. My youngest hasn't tried it yet. I might add some raw ginger to the leftovers to see which version I like better.