Warm a large pot over medium heat and drizzle olive oil to coat the bottom. Add diced onion and sauté for about 5 minutes until soft and translucent.

Add minced garlic to the pot, stirring it in with the onion for an additional minute.

Pour in the vegetable broth and stir in the full-fat coconut milk, followed by the fresh peas. Increase heat to bring this mixture to a gentle boil.

Once boiling, reduce heat to low and let the soup simmer uncovered for about 7 minutes.

Remove the pot from heat and stir in the chopped mint, parsley, and scallions.

Carefully ladle the soup into batches into a food processor, blending until smooth and creamy.

Return the blended soup to the pot and assess its thickness, adding more vegetable broth if necessary.

Stir in a splash of fresh lemon juice, then season with salt and pepper to taste.

Ladle the warm soup into bowls and consider garnishing with extra herbs or a drizzle of coconut milk.