Heat the olive oil in a large saucepan over medium heat until shimmering and fragrant, about 1 minute.
Add the chopped onion and sauté gently, stirring occasionally, until translucent and soft, about 5 minutes. You should notice a sweet aroma and the onions turning a light golden color.
Stir in the frozen peas directly into the pan, cooking for another 2-3 minutes until they turn bright green and start to soften.
Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cook uncovered for about 10 minutes, allowing the peas to become tender and the flavors to meld.
Turn off the heat and add the chopped mint leaves. Use an immersion blender or transfer the soup in batches to a blender, blending until completely smooth and velvety. Be careful if using a regular blender—vent the lid slightly to prevent splatters.
Taste the soup and season with salt and pepper as needed. Stir in the lemon juice, which will brighten the flavors and add a fresh zing.
Pour in the heavy cream or coconut milk and blend briefly to incorporate, creating a rich, smooth texture.
Ladle the hot soup into bowls. Finish with a drizzle of olive oil, a sprig of mint, or a wedge of lemon for extra flavor and visual appeal.
Enjoy this bright, creamy soup while warm, perhaps with crusty bread on the side.
