Sauté aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté until translucent, about 3 minutes. Stir in minced garlic, dried thyme, and sea salt, cooking for another minute until fragrant.

Boil ingredients: Pour in vegetable broth and add grated potato. Cover slightly ajar and bring to a vigorous boil, about 10 minutes. Stir in frozen peas and cook for another 2-3 minutes until tender.

Blend until smooth: Remove from heat and blend the soup until smooth using an immersion blender. Adjust seasoning with black pepper or salt if needed.

Adjust consistency: If too thick, return soup to the pot and add a splash of vegetable broth or water until desired consistency is reached.

Serve and garnish: Ladle soup into bowls, garnish with olive oil and black pepper, and serve hot.