Set up pot with steamer basket and start steaming potatoes.
Once they are almost done, approximately 15 mintues, add peas (I sometimes throw in 8-10 of the pods as well to add to soup, but they are very fibrous).
Cook an additional 3-4 minutes and drain pot.
Meanwhile, start the curry by chopping the onion, garlic, and ginger.
Add coconut oil to pot.
Add onions and cook for 5 minutes.
Add garlic and ginger for an additional 1-2 minutes.
Add curry paste and sugar and stir and let cook for another minute.
Add broth and coconut milk.
Add about 1/3 of the potatoes and peas.
Blend with immersion blender (or scoop out 1-2 cups of soup and add to a blender with 1/3 peas and potatoes).
Add remaining peas and potatoes, season with salt and pepper, and heat through.
Serve over rice.