Rinse the split peas under cold running water until clear. Set aside to drain.

Heat olive oil in a large pot over medium heat. Sauté diced onion, carrots, and celery for 5-7 minutes until softened.

Add minced garlic, bay leaf, and thyme. Cook for another minute until fragrant.

Incorporate the rinsed split peas and broth. Bring to a boil.

Reduce heat and simmer uncovered for 30-40 minutes until thickened.

Season with salt and pepper to taste. Adjust consistency with additional broth if needed.

Remove bay leaves and serve, adding cream or coconut milk if desired.