Peel and finely dice the onion and garlic. Peel and wash the carrots and cut them into sticks. Rinse the lentils. Heat the oil in a large pot. Brown onion, garlic and carrots in it. Lentils, 3⁄4 Add l water and cream, bring to the boil.
Stir in broth. Simmer for about 10 minutes.
Clean, wash and cut the sugar snap peas into strips. Add sugar snap peas, 1 tsp turmeric and 1⁄2 tsp coriander to the soup after approx. 5 minutes. Season to taste with salt and pepper.