Pea Potage with Carrots, Chiles, and Mint

Heat the oil in a large saucepan over medium heat. Add the carrots, onion, garlic, and a pinch of salt. Cook, stirring frequently, until the vegetables are just tender but not browned, about 15 minutes.

Add 4 cups water and bring to a boil. Remove from the heat. Crush the mint, rosemary, and thyme in your hands and wrap tightly in cheesecloth. Submerge in the water, cover the saucepan, and let steep for 1 hour.

Meanwhile, bring a large pot of water to a boil. Fill a large bowl with ice and water. Add the peas to the boiling water and cook until tender, about 5 minutes. Drain, reserving a bit of the cooking water, and immediately transfer to the ice water. When cool, drain again well, at least 10 minutes.