It's an easy simple recipe if you like the flavor of curry.
Don't have measurements but I suspect you could find this somewhere by googling. I have tried.
I put a quart bag of frozen limas I buy every summer from a veggie stand into a pot with some pads of butter, lots of chopped green onions (about 6 I'd guess), white pepper (my preference), curry (I'm a little heavy with it), tarragon and chicken stock just to cover or up to the beans. Simmer until they're soft. Added a bit of salt toward the end. Then, I added some chopped parsley and pureed the soup with my immersion blender. At this point, you can add chicken stock to get it to the texture you'd like. You can keep it that way or add a little cream, 1/2 and 1/2 or milk to make it creamier. I add a little of one of those.