In a large pot, heat olive oil over medium heat. Add chopped onion and saut? until translucent.

Add minced garlic, diced carrots, and diced celery. Cook for about 5 minutes until vegetables are softened.

Stir in the diced potato and cook for another 2 minutes.

Add the rinsed split peas, vegetable broth, thyme, bay leaf, salt, and pepper to the pot.

Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the peas are tender.

Remove the bay leaf and use an immersion blender to puree the soup to your desired consistency.

Ladle the soup into bowls and serve hot, garnished with fresh herbs if desired.