- In a large pot, saute the onion and carrot in coconut oil for a few minutes. Add the garlic and peas. Season with salt and pepper.
- Add the stock/broth and simmer for 10 minutes (no longer, as you might overcook the peas).
- Remove pot from heat and pour contents into a food processor.
- Add the mint and yoghurt and blend thoroughly until smooth. (Save a few mint leaves for garnishing.)
- Pour into a serving bowl and garnished with fresh mint. Serve with your favourite bread or pasta.