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Drain the soaked whole peas. Cover with stock in a large pot & add the carrot. Bring to a boil & boil hard for 10 minutes. Reduce heat, cover & simmer for 1 hour or until the peas are tender. Add the tarroagn & simmer for 5 minutes. Stir in the salt & pepper. Remove from the heat & let cool for a few minutes. Puree until smooth. Return to the pot to heat through. Check the seasonings & serve. Recipe by Mark Satterly File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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