Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and cook for another minute. Add diced potatoes, vegetable broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are fork-tender. Stir in the peas and cook for 2-3 more minutes until bright green. Blend the soup using an immersion blender (or carefully in a regular blender) until smooth. Stir in coconut milk or cream and lemon juice. Adjust seasoning if needed. Serve warm, garnished with sautéed broccolini, toasted almonds, and a drizzle of olive oil. Enjoy this fresh and creamy spring soup—simple, nourishing, and packed with flavor!