Ingredients

• 2 liters boiling water
• 2 cups dried green peas, split
• 1 small onion, finely chopped
• 2 cloves garlic
• 1/2 cup chopped coriander
• 2 tsps salt 
• 1 tsp dried or fresh thyme
• 1 tsp paprika powder
• 2 baby carrots chopped into squares
• Chopped chives to decorate

Preparation

1. In a little oil, sauté the onion, garlic and cilantro for a few minutes until the onion crystallizes.
2. Add the boiling water. Immediately add the washed peas and stir so they don't sit in the pot.
3. Cover the pot, and lower the heat to a minimum, letting the peas cook for approximately 20 minutes, stirring occasionally so that they do not settle.
4. After 20 minutes, put the carrot chopped into small cubes, the salt, the thyme and the paprika.
5. Put the lid back on the pot and cook the carrot just until soft, don't overcook it.
6. Turn off the heat, and let the soup sit for a while before serving. This will thicken a bit when it cools.
7. To reheat, you may need to add a little water to thin it out a bit.
8. Serve the soup with chopped chives on top.