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.