Wash all vegetables. Peel carrots and potatoes. Dice carrots into 1/4- to 1/2-inch pieces (about 3 cups). Peel and dice potatoes into 1/2-inch cubes (about 2 cups). Trim and dice celery into 1/4-inch pieces (about 1 cup). Dice the onion to equal 1 cup. Mince 2 tablespoons garlic.

Sautéing aromatics

Heat a large pot (4–6 quart) over medium heat. Add 2 tablespoons olive oil. When oil shimmers, add the diced onion and sauté 4–5 minutes until translucent and slightly softened. Add the minced garlic and sauté 30–45 seconds more until fragrant, stirring so garlic doesn't brown.

Cooking vegetables

Add the diced carrots, celery, and potatoes to the pot. Stir to combine with the onion and garlic and cook 3–4 minutes to begin softening the vegetables.

Pour in 6 cups vegetable broth and 1 cup water. Add 1 bay leaf, 1.5 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Increase heat to bring soup to a gentle boil.

Once boiling, reduce heat to low, cover partially, and simmer for 15–20 minutes, or until the potatoes and carrots are tender when pierced with a fork.

Finishing

Remove the bay leaf. Stir in 1 cup frozen peas and simmer 2–3 minutes until peas are heated through and bright green.

Taste and adjust seasoning: add more salt or pepper if needed. If using, stir in 1 tablespoon lemon juice to brighten flavors.

Ladle soup into bowls and garnish with 2 tablespoons chopped fresh parsley.