Begin by washing and peeling your carrots, potatoes, and celery. Chop them into equal-sized pieces for even cooking, and finely dice the onion. Mince 2-3 cloves of fresh garlic, and set all your chopped vegetables aside.

In a large stockpot, heat 2 tablespoons of oil over medium heat. Add the diced onions, minced garlic, and chopped celery, stirring frequently. Sauté for about 5 minutes until the onions become translucent.

Next, stir in the chopped carrots and potatoes, ensuring they are well coated with the oil. Cook for an additional 2-3 minutes.

Carefully pour in the vegetable broth, followed by a sprinkle of dried thyme and rosemary. Increase the heat to high, bringing the mixture to a gentle boil.

Once boiling, reduce the heat to low, allowing the stew to simmer uncovered for 30 minutes. Stir occasionally.

In the final moments, stir in a cup of fresh or frozen peas, allowing them to heat through for about 5 minutes. Taste and season with salt and pepper as desired.