Soak the peas. After soaking, drain and rinse the peas before using them in the soup.

In a large pot, heat olive oil or butter over medium heat. Add the diced carrot, celery, and potato. Cook for about 5 minutes until the vegetables are slightly softened.

Pour in the vegetable broth or water, add the soaked peas, salt, pepper, and thyme. Bring the soup to a boil, then reduce the heat and simmer for 45–60 minutes, or until the peas are tender. (If the soup thickens too much while cooking, add a bit more broth or water.)

Stir in the coconut milk or cream for extra creaminess, and cook for an additional 2-3 minutes.