1. Heat olive oil in a large pot over medium heat and sauté chopped onion until translucent.

2. Add minced garlic and cook for about one minute until fragrant.

3. Stir in peas and pour in vegetable broth, then bring to a gentle boil.

4. Reduce heat and simmer uncovered for 5 to 7 minutes until peas are tender and bright green.

5. Remove from heat and add fresh mint leaves to infuse flavor.

6. Blend the mixture until smooth using an immersion or countertop blender.

7. Return soup to low heat and stir in coconut milk until warmed through.

8. Season with salt and pepper to taste and serve immediately or chill before serving.