Cut up potatoes into cubes, and cut onions thinly then set aside
Heat up olive oil over medium heat then add onions, garlic, ginger and fry. Add thyme and keep stirring.
Add in the potatoes and salt and cook for about ten minutes. Then add in the peas and the vegetable stock. Reduce the heat and let it simmer until the peas and potatoes get soft for about 20 minutes.
Pour the soup in a blender and blend until you reach your desired consistency.