Split Pea Soup

Ingredients:

1 tablespoon vegan butter
1 carrot, chopped
1 onion, chopped
1-1/2 cup yellow split peas, soaked
4 cups vegetable stock
2 bay leaves
1/2 teaspoon marjoram
1/2 teaspoon tarragon
1/2 cup almond milk (optional)
salt and black pepper, to taste
2 tablespoons parsley, chopped
1 small lemon, cut into wedges
croutons

Cook carrot and onion in oil until tender. Add peas and some water. Bring to simmer and remove foam that floats to the top, then add stock, bay leaves, tarragon, and marjoram. Simmer until peas are very tender.

Transfer soup to blender and puree. Return to saucepan and add almond milk until desired consistency is reached and season with salt and pepper.

Serve with lemon wedges, parsley, and croutons