In a large pot, heat 3 tablespoons of extra virgin olive oil over medium heat. Add 1 chopped onion and 1 diced carrot, sauté for 5-6 minutes until the onion turns translucent.

Stir in 2 minced garlic cloves and cook for about 1 minute until fragrant.

Mix in 2 tablespoons of tomato paste, 1 can of crushed tomatoes, and 2 tablespoons of freshly chopped dill. Allow to bubble for about 3 minutes.

Add 4 cups of cubed waxy potatoes and 2 cups of fresh or frozen peas to the pot, stirring gently.

Pour in 3 cups of vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes.

Taste the stew and adjust seasoning with salt and freshly ground pepper before serving.