Heat up the safflower oil in a large skillet. Add carrots and broccoli, then the leeks, asparagus, fiddleheads, fennel, and garlic. As everything begins to soften, add the peas. (If you are using frozen peas, you may add them earlier to balance out heat and water content.)

Sauce: In a blender or food processor, place 2 cloves of garlic with basil, sundried tomato, hemp seeds, cashews, lemon juice, and salt and pepper. Blend until smooth. Add water if needed. Test and season appropriately with salt and pepper.

Pour the sauce over the veggies, combine, and serve in a big, comforting bowl. Finish with pea sprouts and more fresh basil.