Coconut Milk & Green Curry Pea Soup

32 ounces (900g) frozen young peas

2 onions, chopped

2 garlic cloves, thinly sliced

1-2 teaspoons grated ginger

1/2 can (200ml) full fat coconut milk

1-2 teaspoons green Thai curry paste

3 (720ml) cups vegetable broth

salt

coconut oil for cooking

1. heat coconut oil in a saucepan. Add onions, sprinkle with salt, and sauté until soft

2. add garlic, ginger and curry paste. Stir and continue cooking for about 1-2 minutes

3. add broth and 2/3 of frozen peas. Simmer for 10 minutes until peas are tender but still bright green

4. transfer to a blender and process until smooth. Return to pot, add coconut milk and reserved peas. Warm through and correct seasoning