Instructions

1. Heat the oil in deep bottom pan over medium heat. Add the onion, green chillies along with the garlic and sauté for a minute or two, stirring frequently.
2. Now add the fresh, shelled peas, coconut milk, and the vegetable broth to the pan. Once it starts boiling, reduce the heat to medium-low and simmer for 6 to 8 minutes, stirring occasionally. Take off from the heat to cool for a bit.
3. Use a hand blender to puree the soup, or you may transfer to a blender jar and blend until smooth.
4. Transfer the blended soup back to the pan and reheat it over low flame. Finish off by adding butter and season with salt and black pepper according to your taste. Serve hot.