Instructions

1. Finely chop the onion, ginger and garlic. Roughly chop the carrots and potato.
2. Heat the oil in a large saucepan and gently fry the onion for 5 minutes, then add the garlic and ginger and stir for a minute.
3. Add the carrot and potato pieces, then the cumin powder and turmeric.
4. Stir for a minute, then add the stock and bring to the boil.
5. Gently simmer for 25 minutes, until tender, then add half of the green peas.
6. Cook for another 5 minutes, add the fresh herbs and blitz with a hand-held blender until you get a creamy, smooth or textured soup.
7. Add the remaining peas, bring to the boil and cook for a couple of minutes. Add more stock if it's too thick.
8. Serve warm.