Heat the olive oil in a medium-sized pot over medium heat until shimmering and fragrant.
Add the finely chopped onion to the pot and sauté for about 5-7 minutes, stirring occasionally, until it turns translucent and releases a sweet aroma.
Stir in the minced garlic paste and cook for an additional 30 seconds, until fragrant but not browned.
Pour in the vegetable broth and bring it to a gentle simmer, then add the fresh peas.
Cook for 3-4 minutes until the peas are tender and vibrant green, avoiding overcooking to keep their bright flavor.
Remove the pot from heat. Use an immersion blender or transfer the soup in batches to a blender and purée until smooth and velvety.
Return the puréed soup to the pot if using a blender, then stir in lemon juice and season with salt and pepper to taste.
Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice if needed, blending briefly to combine.
Let the soup rest for 5 minutes to allow flavors to meld, then serve warm, garnished with herbs or a drizzle of olive oil if desired.
