In a large pot over medium heat, add the olive oil. Once warmed, add the diced onion and minced garlic, cooking for about 3-4 minutes until the onions become translucent.

Add the chopped carrots to the pot, stirring gently. Cook for an additional 5 minutes, allowing them to soften slightly.

Pour in the vegetable broth and bring it to a gentle boil.

Once boiling, stir in the green peas. If using fresh peas, they will add a lovely texture.

After simmering for about 15 minutes, season the soup with salt and pepper, and optionally add thyme or basil.

If you prefer a creamier texture, use an immersion blender to puree part of the soup.

Ladle the soup into bowls, garnishing with fresh herbs if desired.