In a medium saucepan, sweat the onions, ginger and garlic in olive oil. Add the peas and stir for about 5 minutes. Do not burn.
Deglaze with vegetable broth, and bring mixture to a boil. Let simmer for 5 minutes. Set aside to cool.
Transfer mixture into a blender and purée together with the cooked potato until fine. Pour mixture back into the pan under medium heat.
Add the remaining ingredients, and let simmer for an additional 5 minutes. Add salt and pepper to your taste.
To serve, spoon a generous amount into a bowl, with a swirl of crème fraîche. Garnish with some potato chips for the crunch.
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