In a large pot or Dutch oven warm the olive oil and butter over medium-high heat. Roughly chop the carrot matchsticks and add them to the pot. Cover the pot. Chop the onion and add it to the pot. Stir and cover. Finely chop the ham. Add it. Stir and cover. Reduce heat to medium.
Put the frozen peas into a large microwave-safe bowl. Heat on high for 4 minutes. Stir. Heat for 2 more minutes. They should be hot.
While the peas are heating, mince the garlic cloves and add them to the pot. Cook for 30 seconds and then pour in the chicken broth along with the salt, thyme and black pepper. Stir and cover. Increase heat to high and bring the broth up to a boil. Reduce heat to a simmer.
Once the broth is simmering and the peas are hot, use a ladle and scoop some broth over the peas. Use an immersion blender to puree the pea mixture until it’s mushy. (You can alternately do this in batches in a blender). Put the lid back on the pot and let the broth simmer until the carrots are tender. Transfer the mushy peas into the broth and stir. Heat through. If you like your soup thinner, add more broth.
Recipe adapted and taken from Cookthestory.com.
Vegan/Vegetarian/GF/DF (Omit ham, substitute butter with coconut oil, substitute chicken broth with vegetable broth)
