Ingredients

• 2 cups fresh peas (or frozen peas)
• 2 medium carrots, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon coriander
• Salt and pepper to taste
• 4 cups vegetable broth
• Fresh herbs for garnish (such as parsley or cilantro)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
2. Add the diced carrots to the pot and cook for about 5 minutes, stirring occasionally.
3. Stir in the cumin and coriander, and cook for an additional minute until fragrant.
4. Add the peas and pour in the vegetable broth. Bring the mixture to a boil.
5. Reduce heat and let the stew simmer for 15-20 minutes, or until the carrots are tender.
6. Season with salt and pepper to taste. If desired, blend a portion of the stew for a creamier texture.
7. Serve hot, garnished with fresh herbs.