1can light coconut milk3 tablespoons reserved for garnish
4cupswater
thinly sliced lime for serving
Instructions
Remove peas from the freezer to thaw while you prepare the other ingredients.
Meanwhile, over medium-low heat, heat olive oil in a large pot and add the onion and garlic. Gently cook for 5 minutes, stirring often, until onions have softened.
Add the rest of the ingredients (except the coconut milk) and bring to a boil, then reduce to a simmer. Cover and simmer for 25 minutes. Note you can adjust the amount of cayenne to your heat tolerance.
Using an immersion blender (or a regular blender), blend soup until smooth.
Add the coconut milk, bring to a simmer just to warm coconut milk. Do not allow it to boil.
Serve by drizzling reserved coconut milk over the top and adding a lime wheel.