Boil the peas in salted water with young carrots, which are cut into large circles. Once soft, drain them, but keep the broth. Separately boil the potatoes that were halved if necessary, and drain them well.
In a saucepan, heat the oil and fry the flour. Add the peas, carrots and potatoes, stir and add a little of the vegetable broth, diluted with tomato paste.
Bring to a boil and add spices to taste. Serve with potatoes, peas and chopped dill.