Ingredients
1/2 diced sweet onion
1 clove of garlic, finely chopped
2 medium carrots
2 potatoes
1 L of gluten free chicken broth (I use Imagine)
2 to 3 cups of green frozen peas
1/2 tsp celery salt
1/2 tsp basil
1/2 tsp thyme
2 bay leaves
salt and pepper to taste
1/8 tsp sage
1/8 tsp ginger
Note: This renders a very thick soup. If you want a thinner soup add more chicken broth and increase the level of spices to suit your taste.

Directions
Sautee onion and garlic in your preferred cooking oil.
Add in chopped carrots and potatoes.
Add in all spices.
Bring to boil, then reduce and simmer for about 45 minutes or until carrots and potatoes are cooked.
Add in peas and simmer for another 20 minutes or until peas are tender.

Puree until you have a smooth thick soup (remember to remove bay leaves before you puree).