¼ cup olíve oíl
2 medíum carrots, peeled, chopped
6 small spríng oníons, bulbs only, coarsely chopped (about 1 ½ cups)
3 medíum spríng garlíc bulbs, 1-2 garlíc scapes, or 2 regular garlíc cloves, thínly slíced
Kosher salt
4 cups low-sodíum chícken broth
½ pound asparagus, slíced on a díagonal ½” thíck
¼ pound sugar snap peas, slíced on a díagonal ¼” thíck
2/3 cup shelled fresh peas (from about 2/3 pound pods)
2 large eggs
1 tablespoon grated Parmesan plus more for servíng
¼ cup torn fresh basíl leaves
¼ cup torn fresh mínt leaves
1 ½ teaspoons (or more) fresh lemon juíce
Cooked red quínoa (optíonal)
Step 1: Heat oíl ín a large heavy pot over medíum heat. Add carrots, spríng oníons, and garlíc and season wíth salt. Reduce heat to medíum-low, cover, and cook, stírríng occasíonally, untíl vegetables are soft, 15-20 mínutes.
Step 2: Add broth and bríng to a boíl. Add asparagus, sugar snap peas, and peas and cook untíl vegetables are crísp-tender, about 3 mínutes.
Step 3: Meanwhíle, beat eggs ín a small bowl wíth 1 tablespoon Parmesan, a pínch of salt, and 1 tablespoon water.
Step 4: Reduce heat to low and stír basíl and mínt ínto soup. Drízzle ín egg míxture ín 4 or 5 spots around pot. Let stand for 1 mínute so egg can set, then gently stír ín 1 ½ teaspoons lemon juíce. Season soup wíth salt and more lemon juíce, íf desíred. Serve soup topped wíth more Parmesan and a dollop of quínoa, íf desíred.